2 tbsp (30 mL) oil
1 boneless beef blade roast, approx. 4 lb (1.8 kg)
1 big yellow onion, chopped
2 garlic cloves, chopped
½ cup (125 mL) Canton Bourguignonne Sauce
4 cups (1 L) Canton Beef-Onion Broth
2 celery stalks, chopped
1 carrot, diced
1 tbsp (15 mL) dried thyme
Salt and fresh ground pepper
1. In a skillet, heat oil and brown roast on all sides for 3 minutes. Transfer to crockpot.
2. Using the same skillet, brown onion and garlic for 2 minutes, then mix in Bourguignonne sauce and Canton Broth.
3. Pour over roast, add other ingredients, and season to taste.
4. Cover and cook on Low for 8 hours.
