Pot Roast
Ingredients: eye round roast, kosher salt, freshly ground pepper, vegetable oil, mirepoix · 240 min cook time · 500kcal · ~₩35,900
Ingredients
1덩어리 eye round roast, 10g kosher salt, 5g freshly ground pepper, 30ml vegetable oil, 1묶음 mirepoix, 1큰술 tomato paste, 3쪽 garlic, 2개 dried bay leaves, 2줄기 fresh rosemary, 2줄기 thyme, 1카톤 beef broth, 200ml red wine, 2개 potatoes, 2개 carrots
Instructions
1. Season the eye round roast heavily with kosher salt and freshly ground pepper. Let it rest at room temperature for about an hour.
2. Pat the roast dry and sear it in smoking hot vegetable oil until browned on all sides. Set aside.
3. Add the mirepoix to the pot and sauté until softened.
4. Add a tablespoon of tomato paste, three cloves of garlic, two dried bay leaves, and a couple sprigs each of fresh rosemary and thyme to the pot. Season minimally with kosher salt and freshly ground pepper.
5. Return the seared beef roast to the pot. Add one carton of beef broth and enough additional beef broth and red wine to come about 2/3 of the way up the sides of the roast.
6. Partially cover the pot with a lid and place into a 325°F (160°C) oven for 2 to 3 hours.
7. During the last hour of cooking, add the potatoes and carrots to the pot.
8. Return the pot to the oven uncovered and cook for an additional 45 minutes to an hour, or until vegetables are tender and meat is fork-tender.
9. Slice the pot roast and serve with the vegetables and sauce.
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