Sunday pot roast
Remember, the family roast? Here is a recipe that will take you back, down memory lane and into Grandma's house for a brief moment in time. Try this succulent roast recipe this Sunday and relish in the compliments you'll receive from your critics.
PREP TIME: 10 minutes
COOK TIME: 2 hours, 40 minutes
SERVES: 12
- 1 boneless beef bottom round rump roast, about 2 kg (4 lb), tied
- 1 g (1/4 tsp) salt
- 1 g (1/4 tsp) ground black pepper
- 30 mL (2 tbsp) canola oil
- 2 medium onions, finely chopped
- 2 ribs celery, finely chopped
- 2 carrots, finely chopped
- 300 mL (1 1/4 c) dry red wine
- 500 mL (2 c) low-sodium beef broth
- 2 bay leaves 5 g (1 tsp) dried thyme
1. Season the beef with the salt and pepper. Heat 15 millilitres (one tablespoon) of the oil in a Dutch oven over medium-high heat. When shimmering, add the beef and cook until browned all over, 12 to 15 minutes. Remove to a plate, pouring off and reserving the remaining fat. Wipe out the pan, and add back 15 millilitres (one tablespoon) of the reserved fat to the pan.
2. Reduce the heat to medium and add the onions, celery, and carrots to the pan. Cook until the vegetables are lightly browned, about five minutes. Add 250 millilitres (one cup) of the wine, 250 millilitres (one cup) of the broth, bay leaves, and thyme. Bring to a boil, then reduce the heat to low and add the beef.
3. Cover and adjust the heat so that the liquid simmers very gently. Cook gently until the beef is fork-tender, two to two-and-a-half hours, turning the roast every 30 minutes (very thick roasts may take longer).
3. Remove the roast to a platter and cover with foil to keep warm. Skim any fat from the surface of the liquid in the pot.
4. Heat the remaining 15 millilitres (one tablespoon) oil and 15 millilitres (one tablespoon) of the reserved beef fat in a medium saucepan over medium heat. Stir in the flour and cook for one minute. Strain the liquid from the pot into the saucepan. Add the remaining 250 millilitres (one cup) broth and 50 millilitres (1/4 cup) wine. Bring to a boil, stirring constantly until thickened and free of lumps, one to two minutes. Slice the beef and serve with the sauce.
PER SERVING: 235 cal, 9 g fat (2 g sat), 4 g carbs, 35 g protein, 1 g fibre, 88 mg chol, 170 mg sodium, 48 mg calcium
