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Blade Roast with Red Wine and Root Vegetables

Blade roast with red wine and root vegetables

Main course | Medium | 8 hours 20 minutes
Main course
Medium
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Recipe details

Ingredients

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Directions

  1. Heat oil in a skillet and fry onion and garlic.

  2. Coat roast with flour and sear in skillet. Place in a slow cooker.

  3. Add remaining ingredients to slow cooker and cook over low heat for 8 hours.


Variation: Don’t have a slow cooker? No problem. Cook your roast in an ovenproof dish at 180°C (350°F) for about 2 hours 30 minutes. Be sure to adjust the amount of liquid by adding 250 mL (1 cup) of beef broth and 125 mL (½ cup) of red wine.



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