Beef Pot Roast

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 tbsp olive oil
  • 1 beef eye of round roast, trimmed
  • 1 1/2 cups beef broth
  • 2 garlic cloves
  • 1 tsp herbes de Provence
  • 4 turnips, peeled and cut into wedges
  • 10 oz. fresh Brussels sprouts, trimmed
  • 8 oz. baby carrots
  • 4 oz. pearl onions, skins removed

Directions

  1. Heat oil in Dutch oven over medium-high heat. Add roast; cook until browned on all sides.

  2. Add broth, garlic, and herbes de Provence to Dutch oven; bring to a boil over high heat. Reduce heat to low; cover and simmer 1 1/2 hours.

  3. Add turnips, brussels sprouts, carrots and onions to Dutch oven; cover and cook over medium heat 25 to 30 minutes or until veggies are tender. Remove meat and veggies; arrange on serving platter. Cover with foil to keep warm.

  4. Strain broth; return to Dutch oven. Bring to a boil over medium-high heat; cook until reduced and thickened slightly. Serve immediately with pot roast and vegetables.

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