Red wine and rosemary pot roast | IGA Recipes | Stew, Rutabaga, Beef

Red wine and rosemary pot roast

Red wine and rosemary pot roast

Preparation time 20 minutes

Total time: 1 hour

Ingredients

1 kg (2 lb.) bone-in bottom blade beef roast
45 mL (3 tbsp.) Dijon mustard
3 slices bacon
250 mL (1 cup) red wine
1 tin (284 mL) beef consommé
45 mL (3 tbsp.) finely chopped fresh rosemary
2 bay leaves
250 mL (1 cup) cubed rutabaga
8 baby potatoes, halved
4 carrots, cut in chunks
2 leeks (white part only), sliced in chunks
250 mL (1 cup) tinned white beans, rinsed

Directions

Brush both sides of blade roast with mustard.
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.
Reduce heat to low; cover and let meat simmer for 2 hours. Add vegetables and beans, and continue cooking for 45 minutes, or until vegetables are tender and meat easily pulls apart with a fork.

Variations: Replace rutabaga by parsnips and carrots by squash. Use thyme in place of rosemary.