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Pot Roast and Roasted Root Vegetables
2013-08-06
https://www.metro.ca/userfiles/image/recipes/pot-au-feu-legumes-racines-rotis-6068.jpg
PT25M
PT2H30M
PT2H55M
Preheat oven to 350°F (180°C).In a lightly oiled roasting pan over medium-high heat, brown meat all sides. Add other ingredients. Cover and roast 2 1/2 hours or until tender. Remove from oven, cover with foil and let stand 20 minutes.Meanwhile, brush celeriac under cold running water and peel. Cut into chunks and blanch 5 minutes. Drain and set aside.Cover the bottom of a large rimmed baking sheet with oil. Add garlic, rosemary and generous lashings of sea salt and freshly ground pepper. Add vegetables, stirring to coat evenly with seasoned oil. Vegetables must be spread out in a single layer, not piled on top of one another. Drizzle vegetables with a little oil.When the meat has 1 hour to go before it's done, put the vegetables in the oven.On removing meat, increase oven temperature to 400°F (200°C) and roast vegetables for another 15 minutes.
6
Metro
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3 1/3 lbs (1 1/2 kg) beef cross rib or blade roast
1 1/2 cups (375 mL) vegetable broth
1/2 cup (125 mL) white wine or apple juice
2 bay leaves
2 shallots
extra virgin olive oil, as needed
1 garlic bulb, separated into cloves, peeled
3 sprigs rosemary, leaves only
sea salt and freshly ground pepper to taste
Pot Roast and Roasted Root Vegetables
-
![]()
Gluten-free -
![]()
Lactose-free
6
servings
0:25
Preparation
2:30
COOKING
2:55
TOTAL TIME
Ingredients
-
3 1/3 lbs
(1 1/2 kg)beef cross rib or blade roast
-
1 1/2 cups
(375 mL)vegetable broth
-
1/2 cup
(125 mL)white wine or apple juice
-
2
bay leaves
-
2
shallots
-
root vegetables:
-
1
medium celeriac
-
6
small or medium parsnip, peeled and halved lengthways
-
6
carrot, peeled and halved lengthways
-
extra virgin olive oil, as needed
-
1
garlic bulb, separated into cloves, peeled
-
3
sprigs rosemary, leaves only
-
sea salt and freshly ground pepper to taste
Preparation
Preheat oven to 350°F (180°C).
In a lightly oiled roasting pan over medium-high heat, brown meat all sides. Add other ingredients. Cover and roast 2 1/2 hours or until tender. Remove from oven, cover with foil and let stand 20 minutes.
Meanwhile, brush celeriac under cold running water and peel. Cut into chunks and blanch 5 minutes. Drain and set aside.
Cover the bottom of a large rimmed baking sheet with oil. Add garlic, rosemary and generous lashings of sea salt and freshly ground pepper. Add vegetables, stirring to coat evenly with seasoned oil. Vegetables must be spread out in a single layer, not piled on top of one another. Drizzle vegetables with a little oil.
When the meat has 1 hour to go before it's done, put the vegetables in the oven.
On removing meat, increase oven temperature to 400°F (200°C) and roast vegetables for another 15 minutes.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
