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POT ROAST WITH FINGERLING POTATOES

Pot Roast with Fingerling Potatoes

Serves 4-6        

What you’ll need:

  • 3 lbs Eye of Round roast
  • 1 yellow onion—roughly chopped
  • 4 cloves garlic—peeled
  • 1 cup red wine
  • 3 cups beef broth
  • 2 Tbsp tomato paste
  • In an herb sachet:
    • 1 bay leaf
    • 1 sprig fresh rosemary
    • 4 sprigs fresh thyme
  • 14 oz assorted fingerling potatoes—split in half length-wise
  • 6 oz baby carrots
  • 10 oz parsnips—peeled & cut on a bias

How to prepare the pot roast:

  1. Preheat oven to 325⁰F.
  2. Liberally season the beef with salt & pepper.
  3. Heat a braising pan over high heat & add oil. Place the beef roast in the pan, browning the meat on both sides (approx. 4-5 minutes per side). Remove the roast and set it aside.
  4. Add chopped onion and garlic to the hot pan. Sauté until the onions start to brown.
  5. Deglaze the pan with the red wine and allow it to reduce until almost dry.
  6. Add beef broth & tomato paste, bringing the sauce to a boil.
  7. Add the reserved beef roast & the sachet of herbs.
  8. Cover with a tightly fitted lid & bake at 325⁰F for approx. 2 ½ hours or until tender.*
    *Check the meat by slicing off a piece. Thickness of the cut may cause baking times to vary.
  9. Add potatoes, carrots & parsnips. Bake for an additional 25 minutes.
  10. Remove from the oven & serve.
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