Pot Roast of Beef with Root Vegetables

Health Check™ qualified lean beef cross rib is featured in this delicious Bonnie Stern recipe*. 

Serves: 10-12 | Nutritional Info. Per Serving (Calories 353, Protein 34 g, Fat 11 g, Carbohydrates 28 g, Fibre 4 g, Sodium 302 mg, Potassium 919 mg, Saturates 4 g, Cholesterol 74 mg.) Excellent source of: Vitamin A, Niacin, Vitamin B12, Vitamin B6, Iron.


4 lb (2 kg) Boneless Cross Rib Beef Pot Roast
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
1 tbsp (15 mL) olive oil
2 onions, chopped
2 cloves garlic, finely chopped
2 tbsp (25 mL) each chopped fresh rosemary and thyme, or 1 tsp (5 mL) dried
2 cup (500 mL) each dry red wine and sodium-reduced beef stock/broth
2 tbsp (25 mL) balsamic or red wine vinegar
2 each onions, carrots and parsnips cut in chunks
4 Yukon Gold potatoes, peeled and cut in chunks
1 sweet potato, peeled and cut in chunks
2 tbsp (25 mL) chopped fresh parsley

1. Pat roast dry; season with salt and pepper. Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes. Remove roast from pan. Discard all but 2 tsp (10 mL) oil from pan. Add chopped onions and garlic. Cook until tender, about 4 minutes. Add rosemary, thyme and wine; bring to boil. Cook, uncovered, for 10 to 15 minutes or until wine reduced to about 1 cup (250 mL).

2. Add stock and vinegar; bring to boil and return beef to pan. Cover tightly; cook in preheated 350°F (180°C) oven for 1 ½  hours. Arrange onions, carrots, parsnips, potatoes and sweet potato around roast. Cover and continue to cook for 1 ½  hours or until vegetables and beef are tender.

3. Remove beef to carving board and vegetables to serving platter; keep warm. Skim any fat from juices; simmer on top of stove, uncovered, until concentrated and flavourful. Slice meat, arrange over vegetables and spoon juices on top. Sprinkle with parsley.

*Recipe from HeartSmart™ Cooking. Copyright© 2006 by the Heart and Stroke Foundation of Canada and Bonnie Stern Cooking Schools Ltd. Published by Random House Canada.

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