Olive-Braised Beef

By nanasally4

DFinase

Ingredients

• 1 eye round roast (about 4 lbs)
• 2 tsp herbs de provence
• 3 tbsp olive oil, divided
• 1 cup each chopped carrots and chopped onions
• 1 tbsp chopped garlic
• 2 tbsp double strength tomato paste in tube, like Amore
• 2 tbsp flour
• 1 cup each red wine and beef broth
• 4 sprigs each fresh rosemary and thyme

Details

Servings 12

Preparation

Step 1

1. Heat oven to 350 degrees. Season beef with salt and pepper, if desired. In bowl, combine herbes de Provence and 1 tbsp olive oil; spread evenly over beef. In Dutch oven over medium high heat, cook beef 5 minutes, or until browned on all sides. Remove beef from pan
2. In same pot over medium heat, cook carrots and onions in remaining oil for 4 minutes. Add garlic and tomato paste. Cook 1 minute. Stir in flour, wine and broth. Add rosemary, thyme and beef
3. Cover, roast 1 hour or until thermometer inserted in meat reads 165 degrees, basting occasionally. Let sit 10 minutes. Serve with sauce from pot