Pot Roast with Fingerling Potatoes

  • 3 lb Eye of Round roast
  • 1 Yellow Onion- roughly chopped
  • 4 Garlic Cloves- peeled
  • 1 ounce Red Wine
  • 3 cup Beef Broth
  • 2 tablespoon Tomato Paste
  • 14 ounce Assorted Fingerling Potatoes split in half lengthwise
  • 6 ounce Baby Carrots
  • 10 ounce Parsnips peeled and cut on a bias
  • 1 Bay Leaf (in an herb sachet)
  • 1 Sprig Fresh Rosemary (in an herb sachet)
  • 4 Sprigs Fresh Thyme (in an herb sachet)
  •  Salt and Pepper (to taste)

Preheat oven to 325F.

Liberally season the beef with salt & pepper.

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.

Add chopped onion and garlic to the hot pan. Saute until the onions start to brown. Deglaze the pan with the red wine and allow it to reduce until almost dry.
Add beef broth & tomato paste, bringing the sauce to a boil. Add the reserved beef roast & the sachet of herbs.

Cover with a tightly fitted lid & bake at 325F for approx. 2 1/2 hours or until tender.

Check the meat by slicing off a piece. Thickness of the cut may cause baking times to vary. Add potatoes, carrots & parsnips. Bake for an additional 25 minutes.
Remove from the oven & serve.