Maple Balsamic Braised Blade Roast

Easy

Prep Time 30 MinServings 4-6

INGREDIENTS

Part 1

Beef Cross Rib Roast CND AAA 1 piece

Large White Onions, sliced 2 onions

Garlic, roughly chopped 4 cloves

Beef Broth 2 cups

Balsamic Vinegar ½ cup

Maple Syrup ¼ cup

Dijon Mustard 2 tablespoons

Fresh Thyme, finely chopped 6 sprigs

Himalayan Salt 1 teaspoon

Black Pepper, freshly cracked 1 teaspoon

Olive Oil 4 tablespoons

Part 2

Large White Onion, cut into wedges 1 onion

Small Rutabaga, peeled and cut into 1-inch cubes 1 rutabaga

Medium Butternut Squash, peeled and cut into 1-inch cubes ½ butternut squash

Brussels Sprouts, cut in half 2 cups

Button Mushrooms, sliced 225 g

Preheat the oven to 325°F.
Place the olive oil into a large skillet over medium high heat. Allow the oil to get hot.
While the oil is heating, sprinkle the entire roast with salt and pepper.
Place the now seasoned roast into the hot oil and sear all sides until they are golden brown.
Once browned, transfer the meat into a large Dutch oven.
Return the skillet to the heat and add the onions and garlic. Cook for 2 – 3 minutes or until softened. Once softened, add the onions and garlic to the Dutch oven.
In a mixing bowl, blend the balsamic vinegar, maple syrup, Dijon mustard, fresh thyme, salt and pepper. Once mixed, pour over the top of the roast, onions and garlic in the Dutch oven.
Place the Dutch oven in the oven and cook for 4 hours or until the meat is fork tender.
Remove the Dutch oven from the oven and add the onion wedges, rutabaga and Brussels sprouts and mushrooms. Increase the heat and cook for an additional 45 minutes.
Remove the lid of the Dutch oven and cook for a final 15 minutes.
Remove the Dutch oven from the oven, take the meat out and allow to rest for 30 minutes before slicing.
Best served on a platter with all the vegetables and oven drippings.