Bistro braised roast

Instructions

• Preheat oven to 350F (180C). Measure flour, salt and pepper into a large plastic bag. Cut each roast in half. Place 1 piece in bag. Shake to evenly coat. Remove to a large plate. Repeat with remaining beef. Save leftover flour. Heat oil in a large wide oven-safe saucepan over medium-high heat. Add 2 pieces of meat and brown on all sides, 3 minutes per side. If pan gets too hot, reduce heat to medium. Remove beef when browned to a large plate. Repeat with remaining beef, adding oil as needed.

• While meat is browning, thickly slice carrots diagonally. Coarsely chop onions. When meat is browned, reduce heat to medium. Add onions and carrots to pan. Sprinkle with leftover flour. Stir frequently 2 to 3 minutes. Gradually stir in broth. Using a wooden spoon, scrape up and stir in brown bits from pan bottom to add flavour. Stir in wine, then Dijon. Sprinkle with thyme. Crumble in rosemary. Add bay leaves. Bring to a boil. Submerge meat in liquid. Add any meat juices. Cover. Place in centre of preheated oven. Braise until beef is fork-tender, about 3 hours. Turn meat halfway through. Remove roasts to a cutting board. Cover with foil. Let stand 10 minutes, then slice.

• While meat is standing, skim fat from top of vegetables and sauce. To thicken sauce, first pour into a large measuring cup. For every cup, measure 1 tbsp (15 mL) cornstarch and 2 tbsp (30 mL) cold water into a small bowl. Stir until smooth. Pour vegetables and sauce back into pan. Bring to a boil. Add cornstarch mixture. Stir constantly until thickened, 3 minutes. Taste and add a sprinkling of dried thyme or rosemary, if you like.