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Classic Blade Pot Roast — Revisited

30 min
2 h 30 min
Here is a comforting and tasty pot that reminds us of the slow-cooked dishes that grandma used to prepare. We restyled this traditional meal using a very special ingredient: the Chinese hot pot broth Chic! Fondue. Beyond its delicious taste, it will remind you of your childhood…

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  • 1 Chinese hot pot broth Chic! Fondue by 1001 Fondues
  • 1 bone-in beef blade pot roast of approximately 1 kg (2.2 lb) 
  • 30 mL (2 tbsp.) olive oil
  • 15 mL (1 tbsp.) butter
  • 3 onions, chopped
  • 2 cloves of garlic, finely chopped
  • 1 local craft beer of your choice*
  • 8 carrots, cut into 2-inch (5 cm) pieces
  • 1 medium rutabaga, peeled and cubed
  • 1 litre (4 cups) water
  • 1 bay leaf
  • 3 sprigs of thyme, leaves plucked
  • 8 to 10 baby potatoes, cut in half
  • Salt and pepper

*Craft beer suggestions: Rousse Poivrée (red) by Microbrasserie Ruisseau Noir; Triplette by Microbrasserie Tadoussac; Léonne by Microbrasserie Le Naufrageur; and Uapishka by Microbrasserie St-Pancrace

  1. Place rack in the middle position. Preheat oven to 165°C (325°F).
  2. Trim excess fat from your roast. Season roast.
  3. Heat oil and butter in a large saucepan or casserole over medium-high heat. Sear the roast for 2 minutes on each side. (The key is to sear on all sides.)
  4. Set roast aside in a plate.
  5. Add onion and garlic and cook for five 5 minutes (add oil if necessary). Deglaze with beer and bring to a boil while stirring. Add the Chic! Fondue broth, water and herbs.
  6. Return the roast to the saucepan.
  7. Cover and cook in the oven for 90 minutes.
  8. Add potatoes, carrots and rutabaga all around the roast.
  9. Continue cooking in the oven for 1 hour or until the potatoes are cooked and the meat is fork tender.

Any occasion is appropriate for this recipe!

*Alternatively, you can substitute the beer with red or white wine.

**This recipe also works using a slow cooker. To do so, simply put all the ingredients in the slow cooker and add a little water; cook for 7 to 8 hours on low heat until tender.

Chinese hot pot broth
Chinese hot pot broth Chic! Fondue

With its uniquely balanced flavours, this is a broth to remember! And it’s a broth with a storied history, in fact. This is the descendant of the first Chinese hot pot broth to be served in Quebec, at the L’Aquarium restaurant (which later became Au Café Suisse) in 1954! Its perfectly balanced, savoury and fragrant flavours make this a one-of-a-kind broth that perfectly complements meats, fish and other seafood. And don’t forget the veggies! Just add 4 cups of water and you’re ready to roll.

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