Hearty Fall Beef Pot Roast Dinner

Name: Hearty Fall Beef Pot Roast Dinner
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 12
Ingredients: 1 tbsp (15 mL) dried thyme; 1 tbsp (15 mL) rosemary; 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; 1 red onion, cut into wedges; 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 head garlic, separated into cloves and peeled; 2 tbsp (30 mL) all-purpose flour; 2 ½ cup (625 mL) beef stock; 2 tbsp (30 mL) Worcestershire sauce; 1 tbsp (15 mL) brown sugar; 2 bay leaves; 2 tbsp (30 mL) minced fresh parsley

in All Recipes, Pot Roast Cold Weather, Comfort Foods, Slow Cooker

Hearty Fall Beef Pot Roast Dinner

Prep Time: 15
Cook Time: 180
Total Time: 315
Serving: 12

Print Recipe

This hearty recipe is essentially dinner-in-a-pot, using an interesting mix of fall vegetables and Canadian Beef. Although it has a whole head of garlic, its flavour mellows during cooking.

Directions

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.

Add beef stock, Worcestershire sauce, brown sugar and bay leaves; bring to boil, stirring and scraping up brown bits from bottom of pan. Return the meat and the accumulated juices to the pot. Cover and simmer over medium-low heat or in a 325° F (160°C) oven for about 3 hours or until meat is tender, turning the beef occasionally. Transfer the roast to cutting board; tent with foil and let stand 15 minutes; slice against the grain of the beef.

Meanwhile, put the vegetables on a plate. Discard the bay leaves. Skim fat from sauce and stir in parsley. Serve the roast with the vegetables.