My husband’s grandmother used to make “roast-a-beef” every Sunday. She would boil the roast with some salt and pepper. The result was a grey, tough lump of meat that needed to be cut with a chainsaw. Never in my life did I ever hear of someone boiling meat! She also ate raw onion sandwiches and watched the television with binoculars, soooo….
The secret to this recipe is a low and slow oven roast – the meat comes out juicy and so tender you don’t even need a knife.
Old Fashioned Pot Roast
INGREDIENTS
- 2-1/2 to 3 lb eye round roast
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 stalks celery, cut in half
- 1/2 medium onion, cut in thick slices
- 2 medium carrots, cut in thick rounds
- 4 cloves garlic, sliced
- 1/2 cup red wine
- 2 cups water
- 1 package Lipton onion soup mix
- olive oil
DIRECTIONS
- Preheat oven to 475 degrees
- Heat olive oil in a large dutch oven or oven-proof skillet with lid
- Pat the roast dry with paper towels; coat all sides with salt and pepper and add roast to hot dutch oven
- Increase heat to medium-high and brown roast on all sides; set aside
- Reduce heat to medium and add celery, onion and carrots; sautee for 4-5 minutes
- Add garlic and sautee another 2-3 minutes
- Off heat, add red wine; return to burner and simmer for 5 minutes or until wine is reduced by almost half
- Add water and soup mix and bring to a boil for 1-2 minutes
- Return roast to dutch oven, cover and roast in 475 degree oven for 15 minutes
- After 15 minutes, reduce oven to 250 degrees and roast for approximately 1-1/2 to 2 hours or until an instant read thermometer reads 120-125 degrees for medium-rare or 160-165 degrees for medium-well
- Remove roast from dutch oven, tent with foil and let rest 10 minutes
- Slowly simmer remaining pan juice until slight reduced
- Slice roast against the grain and return to warm pan juices and baste
Enjoy!
The Farmers in the Dell 
I’m loving those binoculars! Thanks for the recipe ..
LikeLike