Beef: Pot Roast

By Golfwidow7

Ingredients

• 1 (3 to 4-pound) boneless bottom round roast
• Kosher salt and freshly ground black pepper
• 1/4 cup vegetable oil
• 1 yellow onions, peeled and quartered
• 1 bag pearl onions
• 2 cups sliced mushrooms
• 3 cloves garlic, smashed
• 1 tablespoon tomato paste
• 1/2 cup red wine
• beef stock to cover
• I also add 1 boullion cube and 1/2 cup hot water
• 3 carrots, peeled and sliced into 1/2-inch pieces
• 3 Tbsp flour
• 3 Tbsp. butter
• Freshly chopped parsley leaves, for garnish

Details

Servings 8
Preparation time 15mins
Cooking time 160mins
Adapted from foodnetwork.com

Preparation

Step 1

Season the roast on all sides with salt and pepper toss it in flour.


In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic, pearl onions, and mushrooms, cook until slightly colored. Add the tomato paste, wine, stock, and carrots. Bring the liquid to a simmer, cover, reduce heat to low.


Roast for at least 2 1/2 hours When roast is tender and carrots cooked thru, transfer the roast to a cutting board and let rest for 15 to 20 minutes. Meanwhile remove vegetables from pan and place liquid in a seperate pan. Make a roux of equal parts of butter and flour in pan. slowly add cooking liquid to roux sirring until thickened. (I freeze any leftover broth)
Slice and place on a serving platter. Garnish with parsley.