Red wine and rosemary pot roast

Ingredients

• 1 kg (2 lb.) bone-in bottom blade beef roast
• 45 mL (3 tbsp.) Dijon mustard
• 3 slices bacon, chopped
• 250 mL (1 cup) red wine
• 1 tin (284 mL) beef consommé
• 45 mL (3 tbsp.) finely chopped fresh rosemary
• 2 bay leaves
• leeks (white part only), sliced in chunks
• 4 carrots, cut in chunks
• 250 mL (1 cup) cubed rutabaga
• 8 baby potatoes, halved
• 250 mL (1 cup) tinned white beans, rinsed

Preparation

1. Brush both sides of blade roast with mustard. In a heavy-bottomed saucepan, cook bacon for 1 minute over medium-high heat and then add roast, searing for 2 minutes on each side. Add wine, consommé, rosemary and bay leaves.
2. Bring to a boil. Reduce heat to low; cover and let meat simmer for 2 hours. Add vegetables and beans, and continue cooking for 45 minutes, or until vegetables are tender and meat easily pulls apart with a fork.