Name: Rosemary Pot Roast with Braised Vegetables
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 12
Ingredients: 3 lb (1.5 kg) Beef Pot Roast (Cross Rib, Blade, Shoulder or Brisket); Salt and pepper; 2 leeks or onions, coarsely chopped; 10 baby potatoes (or 3 to 4 cups/750 mL to 1 L peeled and cubed potatoes); 1 small red cabbage, coarsely shredded (6 to 8 cups/1.5 to 2 L); 1 apple, cut into cubes; 1 ½ cup (375 mL) beef broth; ½ cup (125 mL) red wine, cooking wine or apple juice; 1 bay leaf; 2 peppercorns, crushed; 2 whole cloves; 4 sprigs fresh rosemary (or 2 tsp/10 mL crumbled dried rosemary)

The recipe for this tender, slow cooked Rosemary Beef Pot Roast comes with its own side-dish of braised vegetables.

Rosemary Pot Roast with Braised Vegetables

Yields12 Servings

Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

3 lb (1.5 kg) Beef Pot Roast (Cross Rib, Blade, Shoulder or Brisket)

Salt and pepper

2 leeks or onions, coarsely chopped

10 baby potatoes (or 3 to 4 cups/750 mL to 1 L peeled and cubed potatoes)

1 small red cabbage, coarsely shredded (6 to 8 cups/1.5 to 2 L)

1 apple, cut into cubes

1 ½ cup (375 mL) beef broth

½ cup (125 mL) red wine, cooking wine or apple juice

1 bay leaf

2 peppercorns, crushed

2 whole cloves

4 sprigs fresh rosemary (or 2 tsp/10 mL crumbled dried rosemary)

Season roast with salt and pepper; brown on all sides in lightly oiled roasting pan.

Add vegetables, apple, broth, wine, bay leaf, peppercorns and cloves to pan. Place fresh rosemary sprigs on roast or add dried rosemary to broth mixture.

Cover and simmer on top of stove or in 325°F (160°C) oven for about 3 hours. Remove and discard cloves before serving. Carve roast into thin slices and serve with the braised vegetables.

Ingredients

3 lb (1.5 kg) Beef Pot Roast (Cross Rib, Blade, Shoulder or Brisket)

Salt and pepper

2 leeks or onions, coarsely chopped

10 baby potatoes (or 3 to 4 cups/750 mL to 1 L peeled and cubed potatoes)

1 small red cabbage, coarsely shredded (6 to 8 cups/1.5 to 2 L)

1 apple, cut into cubes

1 ½ cup (375 mL) beef broth

½ cup (125 mL) red wine, cooking wine or apple juice

1 bay leaf

2 peppercorns, crushed

2 whole cloves

4 sprigs fresh rosemary (or 2 tsp/10 mL crumbled dried rosemary)

Directions

Season roast with salt and pepper; brown on all sides in lightly oiled roasting pan.

Add vegetables, apple, broth, wine, bay leaf, peppercorns and cloves to pan. Place fresh rosemary sprigs on roast or add dried rosemary to broth mixture.

Cover and simmer on top of stove or in 325°F (160°C) oven for about 3 hours. Remove and discard cloves before serving. Carve roast into thin slices and serve with the braised vegetables.

Rosemary Pot Roast with Braised Vegetables

Ingredients Directions

Ingredients

3 lb (1.5 kg) Beef Pot Roast (Cross Rib, Blade, Shoulder or Brisket)

Salt and pepper

2 leeks or onions, coarsely chopped

10 baby potatoes (or 3 to 4 cups/750 mL to 1 L peeled and cubed potatoes)

1 small red cabbage, coarsely shredded (6 to 8 cups/1.5 to 2 L)

1 apple, cut into cubes

1 ½ cup (375 mL) beef broth

½ cup (125 mL) red wine, cooking wine or apple juice

1 bay leaf

2 peppercorns, crushed

2 whole cloves

4 sprigs fresh rosemary (or 2 tsp/10 mL crumbled dried rosemary)

Directions

Season roast with salt and pepper; brown on all sides in lightly oiled roasting pan.

Add vegetables, apple, broth, wine, bay leaf, peppercorns and cloves to pan. Place fresh rosemary sprigs on roast or add dried rosemary to broth mixture.

Cover and simmer on top of stove or in 325°F (160°C) oven for about 3 hours. Remove and discard cloves before serving. Carve roast into thin slices and serve with the braised vegetables.