Hearty Angus Beef Pot Roast
Seared Angus beef roast, and a mix of vegetables, oven braised in a rich tasting sauce until deliciously tender.
Recipe - Quality Foods
Hearty Angus Beef Pot Roast
Prep Time40 Minutes
Servings5
Cook Time150 Minutes
Ingredients
1 (about 1.25 kg/2 3/4 lb) beef inside round roast or cross rib pot roast
salt and freshly ground black pepper, to taste
2 Tbsp olive oil
4 cups beef stock (divided)
1 Tbsp Worcestershire sauce
1 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 tsp dried thyme
1/4 cup all-purpose flour
1/2 tsp garlic powder, or 2 large garlic cloves, minced
20 to 24 mini carrots
1 medium onion, halved and thinly sliced
2 medium ribs of celery, cut widthwise into 1-inch pieces
12 to 15 fingerling or miniature white potatoes, halved (see Note 3)
1/2 cup frozen peas (optional)
Directions
- Pat roast dry with paper towel. Season with salt and pepper. Pour oil into a large Dutch oven or large, deep-sided oval roasting pan set over medium-high heat. Add roast to the pan, sear on all sides, and then transfer to a plate.
- Preheat oven to 325 F. Drain oil from the pan and then set back over heat. Add 3 1/2 cups of the stock, Worcestershire, vinegar, mustard, thyme and garlic and bring to a simmer. Place the remaining 1/2 cup stock and flour in a small bowl and whisk to combine. Whisk stock/flour mixture into the simmering mixture and cook simmer two minutes, until a lightly thickened sauce forms. Taste and season sauce with salt and pepper.
- Set roast back in the pan, tightly cover and cook in the oven for 1 hour and 40 minutes. Uncover roast and turn it over. Now set carrots, onion, celery and potatoes around the roast. Cover and cook in the oven 60 minutes more, or until beef and vegetables are tender.
- Lift roast out of the pan, let sauce drain off it, set on a cutting board, tent with foil and rest 10 minutes. While meat rests, add peas to the vegetables in the pan, if using. Cover and keep vegetables warm in the oven. When meat has rested, slice it, plate it, and top and serve with the saucy vegetables in the pan.
40 minutes
Prep Time
150 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Quality Foods - CDN AAA B/A Inside Round Roas, 1 Pound
Flyer Sale
$9.99/lb was $12.49/lb$2.20/100g
Not Available
Not Available
Campbell's - Beef Broth, 900 Millilitre
$2.99$0.33/100ml
Not Available
Not Available
Maille - Dijon Original Mustard, 200 Millilitre
$6.29$3.15/100ml
Western Family - Fresh Thyme, 20 Gram
$2.99$14.95/100g
Not Available
Not Available
Not Available
Not Available
Celery - Bunch, Fresh, 675 Gram
$4.45 avg/ea$0.66/100g
Not Available
Not Available
Directions
- Pat roast dry with paper towel. Season with salt and pepper. Pour oil into a large Dutch oven or large, deep-sided oval roasting pan set over medium-high heat. Add roast to the pan, sear on all sides, and then transfer to a plate.
- Preheat oven to 325 F. Drain oil from the pan and then set back over heat. Add 3 1/2 cups of the stock, Worcestershire, vinegar, mustard, thyme and garlic and bring to a simmer. Place the remaining 1/2 cup stock and flour in a small bowl and whisk to combine. Whisk stock/flour mixture into the simmering mixture and cook simmer two minutes, until a lightly thickened sauce forms. Taste and season sauce with salt and pepper.
- Set roast back in the pan, tightly cover and cook in the oven for 1 hour and 40 minutes. Uncover roast and turn it over. Now set carrots, onion, celery and potatoes around the roast. Cover and cook in the oven 60 minutes more, or until beef and vegetables are tender.
- Lift roast out of the pan, let sauce drain off it, set on a cutting board, tent with foil and rest 10 minutes. While meat rests, add peas to the vegetables in the pan, if using. Cover and keep vegetables warm in the oven. When meat has rested, slice it, plate it, and top and serve with the saucy vegetables in the pan.