Our next home delivery dates in Vancouver/Lower Mainland for online orders will be Aug 3-4th (order cutoff Wednesday July 31st). Or find us at Trout lake & Burnaby Markets this Saturday July 20th or Kitsilano & Mount Pleasant Markets this Sunday July 21st. Our next Okanagan delivery September 16th.

Red Wine Organic Grass-fed Blade Roast

Cooking Time- 5 hours total in Crock Pot
Skill Level -
Serves -
Family of 4+

Aurora View Farms Organic Blade Roast

Salt and Pepper

3- 5 tablespoons Olive Oil

2 cups Red Wine

1 Onion- sliced 

5 garlic cloves peeled and crushed

1/2 cup all-purpose flour

3 cups beef broth

3 celery stalks- chopped into 1-inch pieces

5 carrots- chopped into large chunks

2 cups diced potatoes

1 tablespoon dried rosemary

1 tablespoon dried thyme 

1. Thaw one of our organically raised and grass-fed Blade Roasts. Let rest at room temperature for 1 hour and blot any moisture with paper towels.

2. Add olive oil to a hot cast iron pan. Brown all the sides of the roast cooking for 3-4 mins per side. Remove roast from pan and add to crock pot.

3. Add onions and garlic to a cast iron pan. Fry for a few minutes careful not to burn. Add the red wine to the pan- and scrap the bottom of the pan making sure to get all the good roast bits and juices into your sauce. Let the wine reduce by half.

4. Add wine and onion mixture to crock pot.

5. Mix flour into beef broth (it's ok if it's slightly lumpy). Pour into the crock pot and add celery and carrot chunks.

5. Cover and cook on high for 4-5 hours. Cooking times will vary for each crockpot. 

6. Add potato chunks in the last hour. The meal is complete when the potatoes are soft when poked with a fork.

7. Slice the roast and serve with the vegetables and gravy.

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