Pot Roast

  • 9 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)

  • 1 small yellow onion, peeled and roughly chopped

  • 5 ribs celery, washed and chopped

  • 1 eye round beef roast

  • Kosher salt

  • Black pepper

  • 1 Tbsp tomato paste

  • 3 cloves garlic

  • 2 bay leaves

  • 2 sprigs of rosemary

  • 2 sprigs thyme

  • 2 cartons beef broth, divided

  • Dry red wine

  • 4 russet potatoes, peeled and quartered

  1. Peel and chop 4-5 medium carrots and 1 small onion along with 4-5 ribs of celery. Place in a bowl and set aside.

  2. Next take your eye round roast and season the exterior heavily with kosher salt and freshly ground pepper. Let sit for an hour.

  3. In a large pot, add your roast along with some vegetable oil and cook over medium high heat. Sear all sides of the roast. Once all sides are brown, remove and set aside.

  4. Add your bowl of chopped vegetables to the pot and cook for 2-3 minutes or until soft (scraping up the fond) and then add tomato paste. Stir to combine.

  5. Add 3 cloves of garlic along with 2 bay leaves and a couple sprigs each of rosemary and thyme. Mix to combine and season minimally with salt and pepper.

  6. Add 1 carton of beef broth and stir. Put the roast back into the pot. Fill the pot with red wine and beef broth - adding enough to come up about ⅔ of the way up the roast. Partially cover with lid and place in a 325°F oven for 2-3 hours.

  7. Peel and quarter 4 russet potatoes. Peel and cut 4 carrots into 1-inch pieces.

  8. Remove roast pot from the oven, flip the roast and add your potatoes and carrots into the broth. Place back in the oven uncovered for 45-60 minutes. Remove roast at your desired texture and temperature.

  9. Remove from the oven, slice up the roast, serve and enjoy!