METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Blade Roast with Market Vegetables
2013-08-06
https://www.metro.ca/userfiles/image/recipes/rosbif-bas-palette-legumes-2863.jpg
PT30M
PT2H00M
PT2H30M
In a casserole, brown meat on all sides in hot oil.Remove and reserve meat.In the same casserole, brown leeks, garlic and orange zest.Add honey, celery, carrots, parsnips and white wine. Reduce for 5 min. Add remaining ingredients, including roast.Cover and simmer about 2 hours or until meat is cooked through.
4
Metro
3
23
5
1
2 Tbsp. (30 mL) vegetable oil
2 lb (1 kg) boneless bottom blade roast
2 Quebec leeks, white part only, sliced
2 garlic cloves, chopped
zest of 1 orange
3 Tbsp. (45 mL) honey
1 cup (250 mL) diced Quebec celery
1 cup (250 mL) carrot, peeled, cut into chunks
1 cup (250 mL) parsnip, peeled, cut into chunks
1 cup (250 mL) white wine
1 cup (250 mL) diced potatoes
3 cups (750 mL) chicken bouillon
2 fresh rosemary
Salt and pepper to taste
Blade Roast with Market Vegetables
-
![]()
Lactose-free
4
servings
0:30
Preparation
2:00
COOKING
2:30
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)vegetable oil
-
2 lb
(1 kg)boneless bottom blade roast
-
2
Quebec leeks, white part only, sliced
-
2
garlic cloves, chopped
-
zest of 1 orange
-
3 Tbsp.
(45 mL)honey
-
1 cup
(250 mL)diced Quebec celery
-
1 cup
(250 mL)carrot, peeled, cut into chunks
-
1 cup
(250 mL)parsnip, peeled, cut into chunks
-
1 cup
(250 mL)white wine
-
1 cup
(250 mL)diced potatoes
-
3 cups
(750 mL)chicken bouillon
-
2
fresh rosemary
-
Salt and pepper to taste
Preparation
In a casserole, brown meat on all sides in hot oil.
Remove and reserve meat.
In the same casserole, brown leeks, garlic and orange zest.
Add honey, celery, carrots, parsnips and white wine. Reduce for 5 min. Add remaining ingredients, including roast.
Cover and simmer about 2 hours or until meat is cooked through.
Source :
Metro
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
