Red wine and Rosemary pot roast
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
  • For crockpot
préparation
20minutes
cuisson
3hours
servings
6
type of dish
Main course
préparation
20minutes
cuisson
3hours
servings
6
type of dish
Main course
Red wine and Rosemary pot roast
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
  • For crockpot
préparation
20minutes
cuisson
3hours
servings
6
type of dish
Main course
préparation
20minutes
cuisson
3hours
servings
6
type of dish
Main course
ingredient
  • 1 kg boneless beef blade roast
  • 45 ml dijon mustard
  • 3 slice(s) bacon
  • 250 ml red wine
  • 284 ml beef consommé (1 can)
  • 45 ml rosemary fresh and finely chopped
  • 2 bay leaf(-ves)
  • 250 ml rutabaga(s) , diced
  • 8 baby potatoes
  • 4 carrot(s) , cut in rounds
  • 2 leeks (white part only), sliced in rounds
  • To taste, salt and pepper
  • 1 kg boneless beef blade roast
  • 45 ml dijon mustard
  • 3 slice(s) bacon
  • 250 ml red wine
  • 284 ml beef consommé (1 can)
  • 45 ml rosemary fresh and finely chopped
  • 2 bay leaf(-ves)
  • 250 ml rutabaga(s) , diced
  • 8 baby potatoes
  • 4 carrot(s) , cut in rounds
  • 2 leeks (white part only), sliced in rounds
  • To taste, salt and pepper
prep time
  1. Brush both sides of blade roast with mustard.
  2. In a heavy-bottomed saucepan, cook bacon for 1 minute over medium-high heat and then add roast, searing for 2 minutes on each side. Add wine, consommé, rosemary and bay leaves. Bring to a boil.
  3. Reduce heat to low; cover and let meat simmer for 2 hours. Add vegetables and continue cooking for 45 minutes or until vegetables are tender and meat pulls apart easily with a fork.
  4. Serve with green beans.