Lifestyle
Recipes » 2012 Wine & Food Calendar Recipes » Beef Pot Roast & Vegetables - January 2012
RECOMMENDED WINE PAIRING
- Sommelier Reserve Migliore
INGREDIENTS
- 4 to 5 lbs beef cross rib or blade (2 to 2.5 kg) roast
- Sea salt, black pepper
- 1/2 cup (125 mL) flour
- 1/4 cup (50 mL) olive oil, divided
- 1 cup (250 mL) each chopped onion, carrots and celery
- 4 cloves garlic, minced
- 2 cups (500 mL) SR Migliore wine
- 1 can whole tomatoes (28 fl oz / 796 mL)
- 1 cup (250 mL) beef broth
- 4 sprigs fresh thyme, rosemary, tied together
- 2 bay leaves
- 4 each small potatoes, red onions, celery stalks, parsnips, carrots halved
- 1 tbsp (15 mL) butter
METHOD
- Heat oven to 300ºF.
- Pat beef dry, season with salt and pepper and dredge in flour.
- In large Dutch oven, heat 2 tbsp oil over medium heat. Add the beef and sear 4 to 5 minutes on each side, including ends, until nicely browned.
- Remove roast to a platter.
- Add 2 tbsp oil, chopped vegetables and garlic, cook over medium heat until tender. Stir in wine, tomatoes and beef broth. Bring to a boil; Add herbs and beef.
- Cover and cook for 3 1/2 hours, turning roast every half hour.
- Add remaining vegetables. Cook for another 45 minutes to 1 hour, until vegetables are tender.
- Remove roast, and vegetables to a platter. Cover with foil.
- To make gravy: Discard herbs. Pour cooking liquid into blender or food processor and blend until smooth. Stir in butter.
- Slice roast, arrange on platter with vegetables and serve with gravy.
SERVES 6 to 8