Alberta Beef Pot Roast
A blade or cross-rib roast braised slowly with root vegetables until it pulls apart under a fork.
- Prep
- 20 min
- Cook
- 200 min
- Total
- 220 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Heavy Dutch oven or roaster with a lid
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 26 g
- carbs
- 18 g
- protein
- 42 g
- calories
- 480
Instructions
- 1
Pat the roast dry and season it hard on all sides with salt and pepper.
- 2
Heat the oil in a Dutch oven and brown the roast deeply on every surface, about 10 minutes in total.
- 3
Lift the roast out, add the onions and let them colour in the fat for 3 minutes.
- 4
Return the roast, add the stock and bay leaves, cover and cook at 160C for 2 hours.
- 5
Add the carrots and potatoes, cover again and cook for 1 more hour until the beef shreds easily.
- 6
Rest the roast on a board. Skim the pan, whisk the flour into a little cold water, stir it in and simmer the gravy for 3 minutes.
- 7
Slice or pull the beef against the grain and serve with the vegetables and gravy.
Chef's tips
Do not rush the braise — blade beef goes tough before it goes tender, and only long slow heat gets it past that point.
Ingredient substitutions
- beef blade roast → chuck or brisket, both braise the same way
- beef stock → half stock and half strong tea, an old prairie trick for colour
Storage
Keeps 4 days in the fridge in its gravy, or freeze for 3 months.
Common mistakes to avoid
- •Skipping the browning, which leaves the gravy pale and thin
- •Adding potatoes at the start so they collapse
Serving suggestions
Cooked Alberta Beef Pot Roast?
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