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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pat roast dry; season with salt and pepper. | 2. Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes. | 3. Remove roast from pan and place in roasting pan. | 4. Add first batch of chopped onions and garlic. Cook until tender, about 4 minutes. | 5. Add 2 cups broth; bring to boil and deglaze pan. Add to roast pan. Cover tightly; cook in preheated 350ºF oven for 3 hours. | 6. Arrange remaining onions, carrots, potatoes and remaining beef broth around roast. Cover and continue to cook for 2 hours or until vegetables and beef are tender. | 7. Remove beef and vegetables to serving platter; keep warm. | 8. Skim any fat from juices; pour both into gravy bowl. | 9. Slice meat or chunk up meat, arrange with vegetables on plates and spoon juices on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roast beef blade	6 -8	lb		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2		chopped	128.0	29.888	3.52	0.32
garlic clove	2		chopped	-	-	-	-
beef broth	4	cups		67.2	0.384	10.944	2.112
onion	2		cut	128.0	29.888	3.52	0.32
carrot	8			419.84	98.0992	9.5232	2.4576
yukon gold potato	8			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.