Blade roast with red wine and root vegetables
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  • Comfort food
  • Kid approved
préparation
20minutes
cuisson
2 hours30 minutes
servings
4-6
type of dish
Main course
préparation
20minutes
cuisson
2 hours30 minutes
servings
4-6
type of dish
Main course
Blade roast with red wine and root vegetables
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  • Comfort food
  • Kid approved
préparation
20minutes
cuisson
2 hours30 minutes
servings
4-6
type of dish
Main course
préparation
20minutes
cuisson
2 hours30 minutes
servings
4-6
type of dish
Main course
ingredient
  • 30 ml olive oil
  • 1 onion(s) , thinly sliced
  • 1 clove(s) garlic , pressed
  • 60 ml flour , all-purpose
  • 1 boneless blade roast (1 1/2 lb)
  • 3 parsnip , sliced
  • 4 potato(es) , white, peeled and quartered
  • 375 ml green beans (approx. 175 g)
  • 1 sprig(s) of thyme , fresh
  • To taste, salt and pepper , freshly grounded
  • 500 ml red wine
  • 250 ml beef broth , reduced-salt
  • 30 ml tomato paste
  • 30 ml olive oil
  • 1 onion(s) , thinly sliced
  • 1 clove(s) garlic , pressed
  • 60 ml flour , all-purpose
  • 1 boneless blade roast (1 1/2 lb)
  • 3 parsnip , sliced
  • 4 potato(es) , white, peeled and quartered
  • 375 ml green beans (approx. 175 g)
  • 1 sprig(s) of thyme , fresh
  • To taste, salt and pepper , freshly grounded
  • 500 ml red wine
  • 250 ml beef broth , reduced-salt
  • 30 ml tomato paste
prep time
  1. Preheat oven to 180°C (350°F).
  2. Heat oil in a frying pan and sauté onion and garlic.
  3. Flour roast and sear in frying pan, then place in an oven-safe dish.
  4. Add vegetables, thyme, salt, and pepper around the roast.
  5. Combine red wine, beef broth, and tomato paste in a bowl.
  6. Pour over roast and cook for about 2 hours 30 minutes.