METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Three-Tomato Pot Roast
2013-08-06
https://www.metro.ca/userfiles/image/recipes/pot-au-feu-tomates-4246.jpg
PT15M
PT3H00M
PT3H15M
Season roast with salt and pepper. Combine Italian seasoning and paprika and rub over roast. Brown roast in lightly oiled Dutch oven or stockpot over medium-high heat; add remaining ingredients.Reduce heat and simmer, covered on stove-top or in 325°F oven (160°C) until fork tender, about 3 hours. (Note: oven is best for maintaining a simmer.)Remove roast to serving platter and crush sauce mixture with a potato masher to thicken. Season with salt and pepper to taste.
4
Metro
4
10
5
3
3 lb (1 1/2 kg) blade roast
Salt and pepper to taste
1 tsp. (5 mL) dried italian seasoning
1 tsp. (5 mL) paprika
2 onions, thinly sliced
6 garlic cloves, minced
10 sun-dried tomatoes, scissor-cut into thick strips
19 oz (540 mL) can stewed tomatoes
1 cup (250 mL) beef stock
1/2 cup (125 mL) dry red wine
1/2 cup (125 mL) ketchup
Three-Tomato Pot Roast
-
![]()
Lactose-free
4
servings
0:15
Preparation
3:00
COOKING
3:15
TOTAL TIME
Ingredients
-
3 lb
(1 1/2 kg)blade roast
-
Salt and pepper to taste
-
1 tsp.
(5 mL)dried italian seasoning
-
1 tsp.
(5 mL)paprika
-
2
onions, thinly sliced
-
6
garlic cloves, minced
-
10
sun-dried tomatoes, scissor-cut into thick strips
-
19 oz
(540 mL)can stewed tomatoes
-
1 cup
(250 mL)beef stock
-
1/2 cup
(125 mL)dry red wine
-
1/2 cup
(125 mL)ketchup
Preparation
Season roast with salt and pepper. Combine Italian seasoning and paprika and rub over roast. Brown roast in lightly oiled Dutch oven or stockpot over medium-high heat; add remaining ingredients.
Reduce heat and simmer, covered on stove-top or in 325°F oven (160°C) until fork tender, about 3 hours. (Note: oven is best for maintaining a simmer.)
Remove roast to serving platter and crush sauce mixture with a potato masher to thicken. Season with salt and pepper to taste.
Source :
Metro
Legal Notice
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.
