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Roast Beef with Vegetables https://www.metro.ca/userfiles/image/recipes/roti-bœuf-legumes-1578.jpg PT30M PT1H30M PT2H15M
Preheat the oven to 350°F/180°C.Make small incisions in the roast and insert the garlic slivers.Heat the oil on medium heat in a roaster.Brown the roast on all sides on a high heat. Remove and set aside.In the same roaster, brown the vegetables on a medium heat for 2 minutes. Add the flour.Cook until brown.Add the hot bouillon. Stir in the wine, the tomato paste and the seasonings.Put the beef back in the roaster, cover and cook in the oven.When the roast is half-cooked, insert the meat thermometer until you obtain the desired medium cooking temperature of 70°C (160°F).After cooking, wrap the roast in aluminum foil and let it sit 10 to 15 minutes. Slice and serve with the sauce and vegetables.
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2 lb (900 g) roast beef 3 garlic cloves, cut in slivers 2 Tbsp. (30 mL) vegetable oil 2 cups (500 mL) carrot coins 1 medium onion cut in 6 8 oz (225 g) mushroom cut in 4 8 small red potatoes cut in 2 1/4 cup (60 mL) all-purpose flour 1 cup (250 mL) beef tongue 1 cup (250 mL) white wine 1/4 cup (60 mL) tomato paste 1 Tbsp. (15 mL) dried thyme 1 Tbsp. (15 mL) dried basil
Roast Beef with Vegetables

Roast Beef with Vegetables

Rate this recipe
5 Votes
  • Lactose-free
6
servings
0:30
Preparation
1:30
COOKING
2:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 lb
    (900 g)
    roast beef
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    PLATINUM GRILL ANGUS SIRLOIN TIP ROAST OR VALUE PACK STEAK

    PLATINUM GRILL ANGUS SIRLOIN TIP ROAST OR VALUE PACK STEAK

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    CUT FROM CANADA AAA GRADE 11.00/kg


    LOU'S KITCHEN ENTRÉES OR PEAMEAL OR BACK BACON

    LOU'S KITCHEN ENTRÉES OR PEAMEAL OR BACK BACON

    $6.99 ea.

    375 - 400 g SELECTED VARIETIES


  • 3
    garlic cloves, cut in slivers
  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 2 cups
    (500 mL)
    carrot coins
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 1
    medium onion cut in 6
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    CARROTS OR YELLOW ONIONS

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  • 8 oz
    (225 g)
    mushroom cut in 4
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    LARGE BROCCOLI

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    $1.99 ea.

    PRODUCT OF CANADA BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g PRODUCT OF ONTARIO


  • 8
    small red potatoes cut in 2
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    540 ml SELECTED VARIETIES


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    THE LITTLE POTATO COMPANY CREAMER POTATOES

    $3.99 ea.

    680 g PRODUCT OF CANADA CANADA No. 1 GRADE SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    all-purpose flour
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    LIFE SMART GLUTEN FREE FLOUR MIX

    LIFE SMART GLUTEN FREE FLOUR MIX

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    1 kg


  • 1 cup
    (250 mL)
    beef tongue
  • 1 cup
    (250 mL)
    white wine
  • 1/4 cup
    (60 mL)
    tomato paste
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  • 1 Tbsp.
    (15 mL)
    dried thyme
  • 1 Tbsp.
    (15 mL)
    dried basil
Imprimer ma sélection

Preparation

Preheat the oven to 350°F/180°C.

Make small incisions in the roast and insert the garlic slivers.

Heat the oil on medium heat in a roaster.

Brown the roast on all sides on a high heat. Remove and set aside.

In the same roaster, brown the vegetables on a medium heat for 2 minutes. Add the flour.

Cook until brown.

Add the hot bouillon. Stir in the wine, the tomato paste and the seasonings.

Put the beef back in the roaster, cover and cook in the oven.

When the roast is half-cooked, insert the meat thermometer until you obtain the desired medium cooking temperature of 70°C (160°F).

After cooking, wrap the roast in aluminum foil and let it sit 10 to 15 minutes. Slice and serve with the sauce and vegetables.

Source : Chef Soeur Angèle

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.

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