Winter · HarvestGuide.ca

Sunday Braised Pot Roast

Ingredients

• 1.5 kg chuck (blade) roast
• 2 onions, quartered; 4 carrots, chunked; 3 cloves garlic
• 2 tbsp oil; salt and pepper
• 2 cups beef broth; 1 cup red wine (or more broth)
• 2 tbsp tomato paste; 1 tbsp Worcestershire
• 2 bay leaves, sprig of thyme

Instructions

1. Pat the roast dry, season well. Sear in oil in a heavy pot until deep brown on all sides. Remove.
2. Brown the onions and garlic briefly. Stir in the tomato paste, then deglaze with the wine.
3. Return the roast. Add broth, Worcestershire, bay, and thyme — liquid should come halfway up.
4. Cover and braise at 160 °C for about 3 hours, adding the carrots for the last hour, until fork-tender.
5. Rest the meat; skim fat and reduce the liquid into gravy. Slice or pull, and serve with the gravy.

From HarvestGuide.ca — https://harvestguide.ca/recipes/braised-pot-roast-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.