Red Wine-Braised Top Blade Roast with Root Vegetables

Fiche rapide

Red Wine-Braised Top Blade Roast with Root Vegetables

23 January 2024

A tender roast, slow-cooked with red wine and a selection of root vegetables. Perfect for a family meal.

Serves : 4-6

Preparation time: 3h30

Star ingredient: Top blade beef roast

Ingredients

1 chuck roast
2 carrots, coarsely chopped
2 turnips, coarsely chopped
2 onions, quartered
3 garlic cloves, chopped
2 cups red wine
2 cups beef broth (or of your choice)
2 sprigs fresh rosemary
2 sprigs fresh thyme
Olive oil
Salt and pepper to taste

Instructions

Preheat oven to 325°F.
Season roast with salt and pepper.
In a large Dutch oven, heat olive oil and sear roast on all sides until golden.
Add the carrots, turnip, onions and garlic around the roast.
Pour in the red wine and beef stock, and add the rosemary and thyme sprigs.
Cover and bake for about 2 1/2 hours, then remove the lid and continue cooking for 30 minutes to allow the sauce to reduce.
Let rest for 15-20 minutes and serve.

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