Braised Blade Roast with Tomato Lentils and Parsnip Mash
Boneless blade roast is slowly braised until fork-tender, then portioned with savory tomato lentils and creamy parsnip mash for a hearty meal-prep box with a cozy French-inspired profile.
- Prep time
- 25 min
- Cook time
- 180 min
- Yield
- 1 servings
Ingredients
- 0.5 g Bay Leaf
- 250 g Beef Broth
- 0.8 g Black Pepper
- 220 g Boneless Blade Roast
- 15 g Butter
- 90 g Carrot
- 50 g Celery
- 180 g Diced tomatoes
- 8 g Dijon mustard
- 70 g Dry Brown lentils
- 6 g Garlic
- 40 g Milk 2%
- 10 g Olive oil
- 180 g Parsnip
- 2 g Salt
- 1 g Thyme
- 80 g Yellow Onion
Instructions
- Season the boneless blade roast with salt, black pepper, and Dijon mustard. Let it sit while you prepare the vegetables.
- Heat olive oil in a heavy pot and brown the roast on all sides, then transfer it to a plate.
- Add onion, carrots, celery, and garlic to the pot and cook until lightly softened. Stir in the lentils, diced tomatoes, beef broth, thyme, and bay leaf.
- Return the roast to the pot, cover, and braise gently until the meat is tender and the lentils are cooked through, stirring once or twice near the end.
- Meanwhile, peel the parsnips and simmer them in salted water until very soft, then drain well.
- Mash the parsnips with butter and milk until smooth and creamy, adjusting with a little salt and pepper if needed.
- Portion the sliced roast into meal-prep containers with the tomato lentils and parsnip mash, spooning extra braising liquid over the meat.