Maple Dijon Blade Roast with Roasted Root Vegetables
Tender boneless blade roast is roasted with maple Dijon seasoning and served alongside caramelized root vegetables for a hearty, classic meal-prep box with a comforting Canadian profile.
- Prep time
- 20 min
- Cook time
- 120 min
- Yield
- 1 servings
Ingredients
- 120 g Beef Broth
- 1 g Black Pepper
- 220 g Boneless Blade Roast
- 100 g Carrot
- 15 g Dijon mustard
- 1 g Dried Thyme
- 6 g Garlic
- 20 g Maple Syrup
- 12 g Olive oil
- 80 g Parsnip
- 160 g Potato
- 2 g Salt
- 60 g Yellow Onion
Instructions
- Preheat the oven to 160°C. Pat the boneless blade roast dry and season it with salt, black pepper, and thyme.
- Heat olive oil in a heavy oven-safe pan over medium-high heat. Sear the roast on all sides until well browned, then transfer it to a plate.
- Add the chopped onion, garlic, potatoes, carrots, and parsnips to the pan. Cook for a few minutes, stirring to coat them in the pan juices.
- Stir together the maple syrup, Dijon mustard, and beef broth, then pour the mixture into the pan. Return the roast to the center of the vegetables.
- Cover tightly and roast for about 1 hour 45 minutes, or until the meat is tender and the vegetables are cooked through. Baste once or twice during cooking if needed.
- Remove the roast from the pan and let it rest for 10 minutes before slicing against the grain. Stir the vegetables and pan sauce together.
- Portion the sliced beef with the roasted vegetables and spoon extra pan sauce over each serving for meal prep containers.