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INGREDIENTS
| 1 tbsp |
|
15 mL |
|
EACH dried thyme and rosemary |
| 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 |
| 1 |
|
1 |
|
red onion, cut into wedges |
| 4 |
|
4 |
|
carrots, cut into 1-inch (2.5 cm) chunks |
| 1 lb |
|
500 g |
|
mini red potatoes, scrubbed and cut in half |
| 1 lb |
|
500 g |
|
Brussels sprouts, trimmed |
| 1 |
|
1 |
|
head garlic, separated into cloves and peeled |
| 2 tbsp |
|
30 mL |
|
all-purpose flour |
| 2-1/2 cups |
|
625 mL |
|
beef stock |
| 2 tbsp |
|
30 mL |
|
Worcestershire sauce |
| 1 tbsp |
|
15 mL |
|
brown sugar |
| 2 |
|
2 |
|
bay leaves |
| 2 tbsp |
|
30 mL |
|
minced fresh parsley |
PREPARATION TIME: 15 minutes
COOKING TIME: 3 hours
DIRECTIONS
1. Combine thyme, rosemary and 1/2 tsp (2 mL) each salt and pepper. Pat beef dry; rub seasoning mixture all over roast to coat. In large deep Dutch oven, heat 2 tbsp (30 mL) of the oil over medium-high heat; brown beef all over, turning with tongs, for about 10 minutes. Remove and set aside. Reduce heat to medium. Add remaining oil to pan if necessary; cook onion, carrots, potatoes, Brussels sprouts, garlic cloves and remaining salt and pepper, stirring, for about 4 minutes or until just golden. Sprinkle with flour, cook, stirring, for 1 minute.
2. Add beef stock, Worcestershire sauce, brown sugar and bay leaves; bring to boil, stirring and scraping up brown bits from bottom of pan. Return meat and any juices to pan. Cover and simmer over medium-low heat or in 325°F (160°C) oven, turning beef occasionally, 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, remove vegetables to platter. Discard bay leaves. Skim fat from sauce and stir in parsley. Serve with roast and vegetables.
Part of the Favourite Comfort Foods Recipe Collection
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NUMBER OF SERVINGS: 12 to 16 SERVINGS
NUTRITION INFORMATION PER SERVING
| 248 Calories |
|
14 g Fat |
| 18 g Protein |
|
13 g Carbohydrates |
|
A good source of Iron (15 % RDI)
and an excellent source of Zinc (42 % RDI)
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TIP
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You can use chunks of leeks instead of Brussels sprouts if desired.
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