Pot Roast

By Vitachef Content    

July 11, 2016

  • Prep: 15 mins
  • Cook: 3 hrs 30 mins
  • Yields: 6 Servings

Ingredients

3 ½ lb. eye round of beef

1 tbsp. extra virgin olive oil

salt and pepper to season

1 tbsp. thyme

1 tbsp. garlic chopped

4 ribs celery diced

2 onions diced

4 carrots diced

1 c. Shiraz wine

1 tbsp. beef base

2 tbsp. corn starch

½ can tomato paste

24 oz bite size potatoes

88 oz water

Directions

1Preheat skillet to 400 F.

2Rub eye round with oil and season with salt and pepper.

3Place in skillet and brown all sides.

4Add one onion and garlic and sauté 3-4 minutes.

5Deglaze the pan with wine and ½ the water.

6Turn the meat every hour.

7After 2 hrs and 45 minutes, add remaining ingredients except cornstarch.

8When 3 ½ hrs are up, mix cornstarch with 4 oz of water.

9Remove meat from skillet.

10Add cornstarch slurry to skillet and stir immediately.

11Season with salt and pepper to taste.

Temperature: 400 F.

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