Blade roast with onions and red wine


Blade roast with onions and red wine

Blade roast with onions and red wine


Servings: 4 servings

Preparation time: 3 h 20 minutes

Ingredients

  • 900 g (2 lb) blade roast
  • 60 mL (1/4 cup) Selection flour
  • 30 mL (2 tablespoons) Selection vegetable oil
  • 15 mL (1 tablespoon) Selection butter
  • 2 large onions, chopped
  • 4 garlic cloves, chopped
  • 250 mL (1 cup) red wine
  • 250 mL (1 cup) Selection beef broth
  • 15 mL (1 tablespoon) Irresistibles herbes de Provence
  • Salt and pepper to taste

Preparation

  1. Place the meat in a large dish and coat with the flour.
  2. Preheat the oven to 180 oC (350 oF).
  3. Heat the oil and butter on high in an oven-safe pan. Brown the meat on all sides. Set aside.
  4. In the same pan, sauté the onions and garlic until they are brown. Add the wine and simmer for 2 minutes.
  5. Place the meat back in the pan and add the broth and herbes de Provence.
  6. Generously season with salt and pepper. Cover and cook in the oven for 3 hours. Check the meat after 2 hours and add a bit of broth if the cooking juices are too thick.
  7. Once out of the oven, let rest for 5 minutes. Check the seasoning and serve.