Grandma Rosa’s Pot Roast

Clock Icon 2 hours, 45 mins |
Servings: 6 |
Prep: 15 mins |
Cook: 2 hours, 30 mins
https://youtube.com/watch?v=S98Rl4CeYE8%3Frel%3D0%22+allowfullscreen%3E%3C

Ingredients

  • 2 lb (1 kg) sirloin tip roast beef, tied
  • 3 tsp (15 mL) EACH salt and black pepper (divided)
  • 2 Tbsp (25 mL) canola oil (divided)
  • 1 cup (250 mL) EACH celery and carrot, coarsely chopped
  • 1 medium yellow onion, coarsely chopped
  • 2 EACH garlic cloves, minced and bay leafs, dried
  • 1 Tbsp (25 mL) tomato paste
  • 1 tsp (5 mL) thyme, dried
  • 1/2 cup (125 mL) dry red wine
  • 2 cups (500 mL) water
  • 1 cup (250 mL) white button mushrooms and parsnips, coarsely chopped
  • parsley (garnish)

Method

Sear

  1. Heat a dutch oven or heavy pot over medium-high heat with 1 Tbsp (15 mL) canola oil.
  2. Season roast with 1 tsp (5 mL) EACH salt & pepper, sear to brown all sides; remove from heat.

Caramelize

  1. Add Remaining oil to dutch oven lower heat to medium.
  2. Add celery, carrots, onion mix scraping brown bits off the bottom of pot until vegetables are softened.
  3. Add garlic and tomato paste stir until garlic is fragrant.

Roast

  1. Place roast over top of vegetables.
  2. Add bay leaves, sprinkle dried thyme overtop of vegetables add wine, water and 2 tsp (10mL) EACH salt and pepper.
  3. Cover dutch oven with heavy lid and place in a 325 ̊F (170 ̊C) oven for 2 hours.
  4. Add parsnips and mushrooms; uncover pot for the last 30 minutes.
  5. Remove from oven. Place roast on cutting board allow meat to rest for 10 minutes, slice thinly add back into pot to soak in sauce and vegetables. Serve.

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