When Joan serves this roast to the harvesting crew, she slices the roast at home and nestles the slices in the gravy. Alongside she serves mashed potatoes, corn, peas and carrots. When she is just feeding her immediate family, she serves half of the roast and saves the rest to make Beef Pot Pie.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2005
Pat roast dry. In large shallow dish, combine garlic and steak spice; rub all over roast.
In large Dutch oven, heat 2 tbsp (25 mL) of the oil over medium-high heat; brown roast all over, turning with wooden spoons, about 8 minutes. Transfer to plate; set aside. Drain off fat in pan.
Reduce heat to medium; heat remaining oil. Fry onions, stirring occasionally, until golden, about 4 minutes.
Add beef stock; bring to boil, stirring and scraping up brown bits. Return roast and any accumulated juices to pan. Cover and simmer over medium-low heat, turning roast halfway through, until tender, about 3 hours. Transfer roast to cutting board; tent with foil and let stand for 10 minutes before slicing.
Meanwhile, skim fat from pan juices. In small bowl, whisk flour with 1/2 cup (125 mL) water; whisk into pan and bring to boil. Boil, whisking constantly, until thickened, about 4 minutes. Sprinkle with parsley; serve with roast.
Nutritional facts <b>Per serving:</b> about
- Sodium 545 mg
- Protein 40 g
- Calories 503.0
- Total fat 34 g
- Cholesterol 135 mg
- Saturated fat 13 g
- Total carbohydrate 7 g
- Iron 36.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 8.0