Above Average Cost.
Est. Cost: ~$28–$40 CAD total.
✨ Recipe by Jacques Pépin
⚠️ Recipe Warnings
Source salt wording is slightly ambiguous, so salt has been carried conservatively in this conversion.
This is a large-batch roast and may yield more than needed for a smaller household.
🛒 SHOP IT
Meat & Seafood
Produce
Pantry
Oils & Fats
🔪 MISE IT
- Pat 5 lb beef bottom round roast dry.
- Season the roast with about 1 tsp black pepper and about 1 to 1½ tsp salt.
- Chop enough onion to make 2 cups.
- Cut 1 large tomato into chunks.
- Measure 1½ cups dry white wine and ½ cup water.
- Gather 2 bay leaves and 6 thyme sprigs.
- Peel and cut 1½ lb turnips into wedges.
- Peel 1 lb pearl onions if needed.
- Measure 1 lb baby carrots.
- Measure 1½ cups green peas.
- Chop 1 Tbsp fresh parsley.
- Set out potato starch for optional sauce thickening.
🍳 MAKE IT
- PREHEAT the oven to 300°F.
- HEAT 2–3 Tbsp neutral oil in a Dutch oven over medium-high heat. SEAR the roast on all sides until deeply browned, about 15 minutes total.
- ADD the chopped onion, tomato, bay leaves, thyme, white wine, and ½ cup water around the roast. BRING to a boil.
- COVER the pot and TRANSFER it to the oven. COOK until the meat is tender, about 3 to 4 hours.
- REMOVE the roast from the pot. STRAIN the cooking liquid into a bowl, pressing on the solids to extract as much liquid as possible, then DISCARD the solids.
- RETURN the roast and strained liquid to the pot. ADD the turnips, pearl onions, and carrots around the roast. SEASON the vegetables lightly with the remaining salt.
- COVER and RETURN the pot to the oven. COOK until the vegetables are tender and the roast is fully fork-tender, about 1 to 1½ hours.
- PLACE the pot over low heat. ADD the peas, COVER, and COOK until heated through, about 2 to 3 minutes.
- OPTIONAL: MIX potato starch with a small splash of water or wine to make a slurry. STIR it into the cooking liquid a little at a time until lightly thickened.
- TRANSFER the roast and vegetables to a platter. SPOON the sauce over top, SPRINKLE with parsley, and SERVE!
Tools: Dutch oven with lid, cutting board, knife, paper towel, measuring cups and spoons, strainer, large bowl, small bowl, spoon, serving platter.
Shop It!
| Overbuy | Cost | Have it! |
|---|
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%
All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date