Alberta Beef Pot Roast


1 2-4 lbs. Pot Roast 2 Large Onions Sliced

4 Peeled Garlic Cloves

1 Cup Red Wine

2 Cups Beef Stock

1 Small Can Diced Tomatoes

3 Tbsp. Brassica Horseradish Mustard

Salt and Pepper to Taste
1.In a caste iron Dutch oven heat 3 Tbsp. of canola oil over medium high heat 2.Season the roast liberally with the salt and pepper then brown the roast in the Dutch oven until crispy on all sides 3. Add the onions and the garlic in with the roast and sauté until the onions are soft. 4. Add the wine, stock, tomatoes and Brassica Horseradish Mustard and cover tightly with lid. 5. Either reduce the heat to low and let simmer to two hours, or place the sealed Dutch oven in at 325F oven for 3-4 hours. Cook roast until sides freely off a meat fork. (The slower method is better.) 6. Remove the roast from the liquid and let rest. With a hand held mixer/blender puree the onion wine liquid until smooth. Adjust seasoning and bring to boil. Thicken to desired consistency with cornstarch slurry. 7. Slice the roast thinly and serve with lots of gravy and your favorite mashed potatoes. Enjoy.

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