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

Servings

Shop Ingredients

Makes 5 servings

1 (about 1.25 kg/2 3/4 lb) beef inside round roast or cross rib pot roast

QF - CDN BF AAA B/A Inside Round Roast, 1 Pound

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$11.99/lb$2.64/100g

salt and freshly ground black pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$6.49$4.19/100g

2 Tbsp olive oil

Western Family - Pure Olive Oil, 250 Millilitre

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$8.99$3.60/100ml

4 cups beef stock (divided)

Campbell's - Beef Broth, 900 Millilitre

Flyer Sale

2 for $5

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$2.50 was $2.99$0.28/100ml

1 Tbsp Worcestershire sauce

Western Family - Worcestershire Sauce, 284 Millilitre

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$4.39$1.55/100ml

1 Tbsp balsamic vinegar

Western Family - Balsamic Vinegar of Modena, Aged, 250 Millilitre

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$8.99$3.60/100ml

1 Tbsp Dijon mustard

Maille - Dijon Original Mustard, 200 Millilitre

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$6.29$3.15/100ml

1 tsp dried thyme

Western Family - Fresh Thyme, 20 Gram

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$2.99$14.95/100g

1/4 cup all-purpose flour

Western Family - All Purpose White Flour, 5 Kilogram

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$10.39$0.21/100g

1/2 tsp garlic powder, or 2 large garlic cloves, minced

Garlic - Bulb, Mesh, 3 Each

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$1.49$0.50 each

20 to 24 mini carrots

Carrots - Mini Bag, 454 Gram

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$3.99$0.88/100g

1 medium onion, halved and thinly sliced

Onions - Yellow, Medium, 215 Gram

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$0.94 avg/ea$0.44/100g

2 medium ribs of celery, cut widthwise into 1-inch pieces

Celery - Bunch, Fresh, 675 Gram

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$2.98 avg/ea was $5.64 avg/ea$0.44/100g

12 to 15 fingerling or miniature white potatoes, halved (see Note 3)

Potatoes - White, 326.67 Gram

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$1.94 avg/ea$0.59/100g

1/2 cup frozen peas (optional)

Western Family - Frozen Vegetables - Green Peas, Fancy, 750 Gram

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$3.99$0.53/100g

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.