Perfect Pot Roast

Pot roast is comfort food at its best! Secondary, tough cuts of beef are ideal for pot-roasting, as they need long moist cooking to break down the connective tissue and fat. You can also use a cross-rib roast.

Ingredients11

  • 1 tbsp (15 mL) olive oil
    Extra Virgin Olive Oil
    In Cart

    Gallo  Extra Virgin Olive Oil (1L)

    $7.99 ea
    $0.80 / 100 mL
  • 1 Black Angus Boneless Blade Roast, about 1.3 kg
    Ontario Corn Fed Platinum Blade Roast, Boneless Self Serve
    In Cart

    Ontario Corn Fed Platinum Blade Roast, Boneless Self Serve

    Not available to
    shop online

  • 1/2 tsp (2 mL) salt
    Sea Salt Grinder
    In Cart

    President's Choice  Sea Salt Grinder (77g)

    $3.99 ea
    $5.18 / 100 g
  • 1/4 tsp (1 mL) freshly ground black pepper
    Black Pepper, Ground
    In Cart

    No Name  Black Pepper, Ground (150g)

    $4.49 ea
    $2.99 / 100 g
  • 4 carrots, cut in 2-inch (5 cm) lengths
    Carrots
    In Cart

    PC Organics  Carrots (2lb bag)

    $3.99 ea
    $0.44 / 100 g
  • 1 pkg (680 g) PC Little Gems Ruby Red Potatoes
    Ruby Little Gems Red Mini Potatoes
    In Cart

    President's Choice  Ruby Little Gems Red Mini Potatoes (1.5lb bag)

    $3.99 ea
    $0.59 / 100 g
  • 8 shallots, peeled
    Shallots
    In Cart

    Shallots (250g)

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  • 2-½ cups (625 mL) PC Blue Menu No Salt Added Beef Broth
    No Salt Added Beef Broth
    In Cart

    Campbell's  No Salt Added Beef Broth (900mL)

    $2.99 ea
    $0.33 / 100 mL
  • 2 sprigs thyme
    Thyme
    In Cart

    President's Choice  Thyme (40g)

    $2.99 ea
    $7.48 / 100 g
  • 1 sprig rosemary
    Rosemary
    In Cart

    President's Choice  Rosemary (40g)

    $2.99 ea
    $7.48 / 100 g
  • 2 tsp (10 mL) balsamic vinegar
    Balsamic Vinegar
    In Cart

    Fini  Balsamic Vinegar (250mL)

    $6.74 ea
    $2.70 / 100 mL

Cooking Instructions

1

In large frying pan, heat oil over medium-high heat. Sprinkle roast with half of the salt and pepper. Place in frying pan; cook for about 10 minutes, turning occasionally, or until browned on all sides. Transfer roast to slow cooker. Add carrots, potatoes, shallots, beef broth, thyme and rosemary to slow cooker. Cover and turn slow cooker to LOW. Cook for 8 hours or until meat is tender when pierced with a knife.

2

Using tongs and slotted spoon, transfer roast and vegetables to a cutting board. Discard thyme and rosemary. Tent meat and vegetables loosely with foil.

3

Transfer cooking sauce to medium saucepan. Boil over medium-high heat for 10 to 15 minutes or until reduced by half. Stir in vinegar and remaining salt and pepper.

4

Slice roast crosswise into 1-inch (2.5 cm) thick slices. Arrange meat and vegetables on serving platter. Pour sauce over top. Garnish with additional fresh rosemary, if desired.
You will need
1 tbsp (15 mL) olive oil
1 Black Angus Boneless Blade Roast, about 1.3 kg
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
4 carrots, cut in 2-inch (5 cm) lengths
1 pkg (680 g) PC Little Gems Ruby Red Potatoes
8 shallots, peeled
2-½ cups (625 mL) PC Blue Menu No Salt Added Beef Broth
2 sprigs thyme
1 sprig rosemary
2 tsp (10 mL) balsamic vinegar
Chef's tip Dinner Beef Hash: Sauté chopped leftover meat and vegetables with chopped onion until browned. Serve topped with fried eggs and a side of toast.