Bistro Braised Roast
Tender, delicious, healthy
and satisfying, braised beef
is a classic comfort food.
Here, we've cooked up two roasts
at once, making it easy to have
extras for freezing.
Makes 10 to 12 servings
Preparation time 20 minutes
Braising Time 3 hours
Cooking time 17 minutes
1/4 cup (50 mL) all-purpose flour
1 tsp (5 mL) salt
1/4 tsp (2 mL) freshly ground black pepper
2 blade pot roasts, about 3 lbs (1.5 kg) each
Vegetable oil
4 large carrots, peeled
2 large onions
1 10oz can undiluted beef broth
1 cup (250 mL) red wine
1 TBS (15 mL) Dijon mustard
1 tsp (5 mL) each dried thyme and rosemary leaves
2 bay leaves
Preheat oven to 350F (180C).
Measure flour, salt and pepper into
a large plastic bag.
Cut each roast in half.
Place 1 piece in bag.
Shake to evenly coat.
Remove to a large plate.
Repeat with remaining beef.
Save leftover flour.
Heat oil in a large wide oven-safe
saucepan over medium-high heat.
Add 2 pieces of meat and brown on all
sides, 3 minutes per side.
If pan gets too hot, reduce heat to
medium.
Remove beef when browned to a large plate.
Repeat with remaining beef, adding oil as
needed.
While meat is browning, thickly slice carrots
diagonally. Coarsely chop onions.
When meat is browned, reduce heat to medium.
Add onions and carrots to pan.
Sprinkle with leftover flour.
Stir frequently 2 to 3 minutes.
Gradually stir in broth.
Using a wooden spoon, scrape up and stir
in brown bits from pan bottom to add flavour.
Stir in wine, then Dijon.
Sprinkle with thyme.
Crumble in rosemary.
Add bay leaves.
Bring to a boil.
Submerge meat in liquid.
Add any meat juices.
Cover.
Place in centre of preheated oven.
Braise until beef is fork-tender, about
3 hours.
Turn meat halfway through.
Remove roasts to a cutting board.
Cover with foil.
Let stand 10 minutes, then slice.
While meat is standing, skim fat from top
of vegetables and sauce.
To thicken sauce, first pour into a large
measuring cup.
For every cup, measure 1 tbsp (15 mL)
cornstarch and 2 tbsp (30 mL) cold water into
a small bowl.
Stir until smooth.
Pour vegetables and sauce back into pan.
Bring to a boil.
Add cornstarch mixture.
Stir constantly until thickened, 3 minutes.
Taste and add a sprinkling of dried thyme
or rosemary, if you like.
• Now Pour sauce over slices of roast.
Good with roasted squash.
• Later Seal sliced beef and sauce in a plastic bag.
Refrigerate up to 3 days.
Reheat and add chopped basil or green onions.
Great with green beans and potatoes.
• From the freezer Seal sliced beef and sauce
in freezer bags.
Freeze up to 1 month.
Defrost and reheat in microwave or stovetop.
Good on a sliced baguette.
Nutrients per serving
29.4 g protein
15.8 g fat
9.8 g carbohydrates
1.4 g fibre
3.7 mg iron
39 mg calcium
306 calories
434 mg sodium
• Excellent source of iron
First published in Chatelaine's 03/2004 issue. © Rogers Media Publishing
Inc.
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