Pot Roast

🥘 Ingredients

• carrots 5 medium
• yellow onion 1 small
• celery 5 stalks
• eye round beef roast 1
• kosher salt
• freshly ground black pepper
• vegetable oil
• tomato paste 1 tbsp
• garlic cloves 3
• bay leaves 2
• fresh rosemary sprigs 2
• fresh thyme sprigs 2
• beef broth 4 cups
• dry red wine
• beef broth 4 cups
• russet potatoes 4
• carrots 4 medium

1. 1

   Peel and chop carrots , yellow onion , and celery . Place in a bowl and set aside.
2. 2

   Season eye round beef roast generously on all sides with kosher salt and freshly ground black pepper . Let sit for 1 hour.
3. 3

   In a large pot , heat vegetable oil over medium-high heat. Sear all sides of the roast until browned, then remove and set aside.
4. 4

   Add the mirepoix bowl to the pot and cook for 3 minutes , scraping up the fond. Add tomato paste and stir to combine.
5. 5

   Add garlic cloves , bay leaves , fresh rosemary sprigs , and fresh thyme sprigs . Season minimally with salt and pepper.
6. 6

   Add beef broth and return the roast to the pot. Fill with dry red wine and additional beef broth until the liquid reaches about ⅔ of the way up the roast. Partially cover and place in a 325°F oven for 2 ½ hours .
7. 7

   Meanwhile, peel and quarter russet potatoes . Peel carrots .
8. 8

   Remove pot from oven, flip the roast, and nestle the potatoes and carrots into the broth. Return to the oven uncovered for 60 minutes until vegetables are tender and roast reaches desired texture.
9. 9

   Slice the roast and serve with the braised vegetables and cooking liquid.