German Pot Roast (Eye of Round)

Name: German Pot Roast (Eye of Round)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8-10 serving(s)
Ingredients: 2 tablespoons olive oil; 1 (4 -5 lb) beef eye round; 2 tablespoons tomato paste; 2 garlic cloves, finely chopped; 4 cups beef stock or 4 cups broth; 2 cups red wine; 2 bay leaves; 7 tablespoons lightly-salted butter, divided; 6 medium carrots, diced; 6 medium celery ribs, diced; 2 medium onions, diced; 6 tablespoons all-purpose flour; salt and pepper

Submitted by Olha7397

"A native of Germany, Chef Tell always adds an innovative flair to even basic dishes such as pot roast."

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Ready In:: 3hrs 20mins
Ingredients:: 13
Serves:: 8-10

ingredients

2 tablespoons olive oil
1 (4 -5 lb) beef eye round
2 tablespoons tomato paste
2 garlic cloves, finely chopped
4 cups beef stock or 4 cups broth
2 cups red wine
2 bay leaves
7 tablespoons lightly-salted butter, divided
6 medium carrots, diced
6 medium celery ribs, diced
2 medium onions, diced
6 tablespoons all-purpose flour
salt and pepper

directions

In a Dutch oven or a large, heavy saucepot, heat the oil over medium high heat. Add the meat and brown on all sides. Add the tomato paste and garlic and cook until the garlic is lightly browned. Add the beef stock, wine, and bay leaves. Over high heat, bring the mixture to a boil. Reduce the heat to low, cover the pan tightly, and simmer (DO NOT BOIL) for about 2 hours.
While the meat is cooking, in a large skillet, heat 1 Tablespoon of the butter over medium high heat. Add the carrots, celery, and onions and cook for 5 to 10 minutes, or until softened slightly. Add the vegetable mixture to the Dutch oven after the meat has cooked for 2 hours. Cover and continue cooking 30 to 60 minutes longer, or until the meat is tender.
Transfer the meat and vegetables to a serving platter. Pour the cooking liquid into a large bowl and reserve. Discard the bay leaves.
In the Dutch oven over medium heat, melt the remaining 6 Tablespoons of butter. Whisk or stir in the flour until smooth and bubbly. Continue cooking, stirring constantly, for 2 to 3 minutes. Gradually whisk in the reserved beef stock, blending completely after each addition. Cook, stirring constantly, until the mixture boils and thickens. Season the sauce with salt and pepper.
Slice the roast and serve with the vegetables and the sauce. Makes 8 to 10 servings.

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Reviews

I made this today with a 2 pound eye round. Halved the ingredients and followed the directions exactly. One of the tastiest pot roasts I ever made. Even the veggies were full of flavor. This recipe is a keeper!

nissenbaum91
I followed this recipe exaclty and found it to be very dry - my husband and I were not impressed with the recipe.

Southern Sweetheart
This was a very nice and simple recipe. I used half mushroom broth and half beef - and cut the wine down to 1 cup. I also included potatoes with the other veggies and threw them all right in the pot for the last 30 minutes of cooking instead of making them seperately. Mushrooms would be good in this next time. It did not need additional salt or pepper, as the broths, veggies, wine and meat gave it a perfect flavor as it was. I love it. Thanks. Fragile Thunder

Fragilethunder