Blade roast with red wine and root vegetables
- Heat oil in a skillet and fry onion and garlic.
- Coat roast with flour and sear in skillet. Place in a slow cooker.
- Add remaining ingredients to slow cooker and cook over low heat for 8 hours.
Variation: Don’t have a slow cooker? No problem. Cook your roast in an ovenproof dish at 180°C (350°F) for about 2 hours 30 minutes. Be sure to adjust the amount of liquid by adding 250 mL (1 cup) of beef broth and 125 mL (½ cup) of red wine.