Beef Pot Roast with Braised Vegetables - Canadian Beef | Canada Beef
Beef Pot Roast with Braised Vegetables

Beef Pot Roast with Braised Vegetables

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Beef Pot Roast with Braised Vegetables

Beef Pot Roast with Braised Vegetables

  • Prep Time: 40
  • Cook Time: 480
  • Total Time: 840
  • Serving: 12

Ingredients

2 tbsp (30 mL) fennel seeds, crushed


1 tsp (5 mL) EACH salt and pepper


3 lb (1.36 kg) Boneless Beef Pot Roast (e.g. Cross Rib, Blade or Top Blade)


3 tbsp (45 mL) vegetable oil


2 onions, chopped


4 carrots, diced


2 tbsp (30 mL) all-purpose flour


1 ½ cups (375 mL) beef stock


3 bay leaves


Directions

1. Combine crushed fennel seeds 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. Transfer pot roast to slow-cooker; set aside. Reduce stove-top heat to medium. Add remaining oil to Dutch oven 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 to Dutch oven; bring to boil, stirring and scraping up brown bits from bottom of pot. Transfer vegetables, broth and bay leaves to slow-cooker. Cover and cook on LOW for 7 to 8 hours or until fork tender.
3. Remove bay leaves and discard; skim fat from sauce if necessary. Carve roast across the grain and serve with sauce and braised vegetables.