Hearty Fall Beef Pot Roast Dinner

Hearty Fall Beef Pot Roast Dinner

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.

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Hearty Fall Beef Pot Roast Dinner

Yields1216 Servings
Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins

 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

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. Transfer meat, vegetables and any juices to a slow cooker insert. Cover and slow cook on LOW power for 8 hours or until meat and vegetables are fork-tender.

3

Meanwhile, remove transfer roast to cutting board; tent with foil and let stand for 15 minutes before carving thinly across the grain. Transfer to platter, along with vegetables. Discard bay leaves. Skim fat from sauce and stir in parsley. Serve with roast and vegetables.

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

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. Transfer meat, vegetables and any juices to a slow cooker insert. Cover and slow cook on LOW power for 8 hours or until meat and vegetables are fork-tender.

3

Meanwhile, remove transfer roast to cutting board; tent with foil and let stand for 15 minutes before carving thinly across the grain. Transfer to platter, along with vegetables. Discard bay leaves. Skim fat from sauce and stir in parsley. Serve with roast and vegetables.

Hearty Fall Beef Pot Roast Dinner
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