Blade roast with red wine and root vegetables
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  • Comfort food
  • Easy to do
  • For crockpot
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
8hours
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
8hours
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Blade roast with red wine and root vegetables
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
  • For crockpot
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
8hours
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
8hours
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 450 g boneless beef blade roast (about 1)
  • 60 ml flour
  • 30 ml olive oil
  • 1 onion(s) , chopped
  • 1 clove(s) garlic , finely chopped
  • 250 ml red wine
  • 250 ml beef stock
  • 30 ml tomato paste
  • 3 sprig(s) of thyme (fresh)
  • 1 sprig(s) rosemary (fresh)
  • 4 potato(es) , peeled and diced
  • 4 carrot(s) , peeled and cut into rounds
  • 1 rutabaga(s) , peeled and diced
  • To taste, salt and pepper
  • 450 g boneless beef blade roast (about 1)
  • 60 ml flour
  • 30 ml olive oil
  • 1 onion(s) , chopped
  • 1 clove(s) garlic , finely chopped
  • 250 ml red wine
  • 250 ml beef stock
  • 30 ml tomato paste
  • 3 sprig(s) of thyme (fresh)
  • 1 sprig(s) rosemary (fresh)
  • 4 potato(es) , peeled and diced
  • 4 carrot(s) , peeled and cut into rounds
  • 1 rutabaga(s) , peeled and diced
  • To taste, salt and pepper
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Dredge the blade roast in flour.
  2. Heat oil in a large, heavy-bottomed saucepan over medium-high heat.
  3. Sear roast on all sides.
  4. Add onion and garlic, and continue cooking for 2 minutes.
  5. Pour in wine, scraping the bottom of the pan well to deglaze it.
  6. Place roast in slow cooker, add remaining ingredients, and season to taste.
  7. Cook on low for 8 hours.