Braised Eye of Round Roast

Ingredients:

• 4 tablespoons butter

• 3 tablespoons pot roast seasoning

• 2 ½ pounds eye of round roast

• 16 ounce bag of baby carrots

• 8 ounces bella or white mushrooms (quartered)

• 1 large sweet onion (chopped)

• 2 tablespoons garlic (minced)

• 1 tablespoon dried herbes de Provence

• 3 cups beef stock

• 1 cups red wine (we used cabernet sauvignon)

• 4 tablespoons tomato paste

Pot Roast Seasoning:

• 3 tablespoons brown sugar (or substitute)

• 2 tablespoons garlic powder

• 1½ tablespoons kosher salt

• 1 tablespoon celery salt

• 1 tablespoon onion powder

• 2 teaspoons ground black pepper

• 2 teaspoons basil

• 2 teaspoons oregano

• 2 teaspoons smoked paprika

Instructions

1. Preheat the oven to 325 degrees.

2. Season the eye of round roast, covering all sides with the pot roast seasoning.

3. Heat the butter in dutch oven on medium-high heat.

4. Once the pan is hot, and the butter begins to bubble, sear the roast on all sides for 5 to 6 minutes then transfer it to a plate.

5. Add mushrooms, carrots, onion, and garlic to the pot and saute about 5 to 6 minutes.

6. Add beef broth, cabernet sauvignon, tomato paste, and herbes de Provence. Stir until the tomato paste has dissolved.

7. Place roast back in the dutch oven and cover with a lid.

8. Place in a preheated oven and braise in the oven for 2 hours. Turn roast over then cover and return to the oven for anoth 1½ hours or until the roast is fall apart tender.

9. Season to taste

   Original Recipe from Seeking Good Eats