Roast, Potatoes, Carrots and Onions

 



*Ingredients :

°1 blade roast 3-4 lbs.
°2 tablespoons oil (olive, vegetable, etc.)
°1 tablespoon of butter
°2 large onions coarsely chopped
°3 cups (750 ml) beef broth
°4 garlic cloves
°2 tablespoons Worcestershire sauce
°5 sprigs of thyme
°1 sprig of rosemary
°2 cup carrots
°1 1/2 lbs potatoes, cut in quarters

*Preparation: 

Position rack in center of oven and preheat to 275°F (135°C). Place the roast on a work surface, generously season 
with salt and pepper on both sides. In an ovenproof casserole, heat 1 tablespoon of oil. When the oil is hot, add the onions and brown for 2-3 minutes. Put aside. Add the remaining oil and butter to the pan. Put the meat inside and sear on all sides for about 1 minute. Put aside. Deglaze casserole with 1 cup beef broth, garlic and Worcestershire sauce. Whisk and peel off what has stuck to the sides. Add roast and onions. Add the remaining beef broth. Add thyme and rosemary. Cover the casserole and put in the oven for 1 hour and 15 (for a 3 lb roast) or 2 hours and 15 (for a 4 lb roast). Add carrots and potatoes and cook for 1 hour and 45 more. Remove from the oven and serve!

Enjoy !


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