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Goodness in every bite.

Recipe Summary

Difficulty: Easy
Preparation: 15 min
Cooking: 3 hr
Makes: 12-16 servings

Nutritional Information

Per Serving ()

Calories231
Protein17 g
Fat16 g

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

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Braised Beef Pot Roast with Roasted Vegetable Sauce

Now here’s a neat trick – just purée the roasted vegetables to create a hearty flavourful sauce for this delicious roast beef recipe. Serve with mashed potatoes accented with Parmesan cheese.
2 tbsp (30 mL) fennel seeds, crushed
1 tsp (5 mL)EACH salt and pepper
3 lb (1.5 kg)Boneless Beef Pot Roast (e.g. Cross Rib, Blade or Top Blade)
3 tbsp (45 mL)vegetable oil
2 onions, chopped
4carrots, diced
2 tbsp (30 mL) all-purpose flour
1 ½ cup(s) (375 mL)beef stock
3 bay leaves
  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.
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