Recipe | Braised Pot Roast with Roasted Vegetable Sauce

BRAISED POT ROAST WITH ROASTED VEGETABLE SAUCE

Now here’s a neat trick – just purée the roasted vegetables to create a hearty flavourful sauce. Serve with mashed potatoes accented with Parmesan cheese.

INGREDIENTS

2 tbsp	30 mL	fennel seeds, crushed
1 tsp	5 mL	EACH salt and pepper
3 to 4 lb	1.5 to 2 kg	Boneless Beef Pot Roast (e.g. Cross Rib, Blade or Top Blade)
3 tbsp	45 mL	vegetable oil
2	2	onions, chopped
4	4	carrots, diced
2 tbsp	30 mL	all-purpose flour
1-1/2 cups	375 mL	beef stock
3	3	bay leaves

PREPARATION TIME: 15 minutes
COOKING TIME: 3 hours

DIRECTIONS

1. Combine fennel with 1/2 tsp (2 mL) each of the salt and pepper, rub all over roast. In Dutch oven or stockpot, heat 2 tbsp (30 mL) of the oil over medium-high heat; brown beef all over, turning with tongs, about 10 minutes. Remove and set aside. Reduce heat to medium. Add remaining oil to pan if necessary; cook onions, carrots and remaining salt and pepper, stirring, for 4 minutes or until just golden. Sprinkle with flour; cook, stirring, for 1 minute.

2. Add beef stock and bay leaves; bring to boil, stirring and scraping up brown bits from bottom of pan. Return meat and any juices to pan. Cook in 325°F (160°C) oven for about 3 hours or until fork-tender. Transfer roast to cutting board; tent with foil and let stand for 15 minutes before carving thinly across the grain.

3. Meanwhile, discard bay leaves. Transfer sauce and vegetables to blender or food processor; purée, in batches, until smooth. Serve with roast.

Slow-Cooker:
Follow Step 1, not adding flour. Transfer meat and vegetables to 24-cup (6 L) slow-cooker. Add stock and bay leaves to Dutch oven as in Step 2; pour into slow-cooker. Cover and cook on low for 7 to 8 hours or until fork tender. Remove meat and bay leaves. Skim fat from pan juices. Whisk flour with 1/4 cup (50 mL) cold water; whisk into slow-cooker. Cover and cook on high until thickened, about 15 minutes. Purée as directed.

Part of the Favourite Comfort Foods Recipe Collection

NUMBER OF SERVINGS: 12 to 16 SERVINGS

NUTRITION INFORMATION PER SERVING

231 Calories 16 g Fat

17 g Protein 4 g Carbohydrates

A good source of Iron (16 % RDI) and an excellent source of Zinc (41 % RDI)