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
- Place the meat in a large dish and coat with the flour.
- Preheat the oven to 180 oC (350 oF).
- Heat the oil and butter on high in an oven-safe pan. Brown the meat on all sides. Set aside.
- In the same pan, sauté the onions and garlic until they are brown. Add the wine and simmer for 2 minutes.
- Place the meat back in the pan and add the broth and herbes de Provence.
- 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.
- Once out of the oven, let rest for 5 minutes. Check the seasoning and serve.
