Rosemary Pot Roast with Braised Vegetables - Canadian Beef
The recipe for this tender, slow cooked Rosemary Beef Pot Roast comes with its own side-dish of braised vegetables.
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Cooking tools:
- Roasting pan
- Carving knife
- Carving fork
- Chef's knife
- Cutting board
- Tongs
- Measuring cup
- Oven
- Stove
- Serving platter
Ingredients
- 3 lb (1.5 kg) Beef Pot Roast (Cross Rib, Blade, Shoulder or Brisket)
- Salt
- pepper
- 2 leeks or onions, coarsely chopped
- 10 baby potatoes (or 3 to 4 cups/750 mL to 1 L peeled and cubed potatoes)
- 1 small red cabbage, coarsely shredded (6 to 8 cups/1.5 to 2 L)
- 1 apple, cut into cubes
- 1 ½ cup (375 mL) beef broth
- ½ cup (125 mL) red wine, cooking wine or apple juice
- 1 bay leaf
- 2 peppercorns, crushed
- 2 whole cloves
- 4 sprigs fresh rosemary (or 2 tsp/10 mL crumbled dried rosemary)
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