Cafe Yk Beef Pot Roast

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 3 lbs top round roast, trimmed of fat
• 6 yukon gold potatoes, quartered
• 2 carrots, 1 inch slices
• 1 tablespoon olive oil
• 6 garlic cloves, peeled and crushed
• 1 teaspoon salt
• 1 sprig fresh rosemary, finely diced
• 1/2 teaspoon fresh ground black pepper
• 2 cups low sodium beef broth
• 1/2 cup burgundy wine or 1/2 cup dry red wine
• 2 tablespoons cornstarch
• 1 tablespoon tomato paste
• 2 tablespoons water
• 2 cups low sodium beef broth

Recipe

• 1 preheat oven to 275°f
• 2 place potatoes, carrots and garlic in your roasting pan.
• 3 rub beef roast with rosemary with salt and pepper.
• 4 sear roast on all sides until golden brown.
• 5 place roast on top of vegetables.
• 6 add 2 cups beef broth.
• 7 cover and cook for four hours or until beef is falling apart tender.
• 8 remove pot roast; trim fat if necessary.
• 9 make gravy from pan juices:.
• 10 start gravy by straining pan juices through a china cap or wire mesh strainer, then skim off excess fat.
• 11 place your roasting pan on the stove and set heat to high and brown the bits and pieces that are stuck to the bottom of the pan.
• 12 deglaze with wine
• 13 add pan juices, remaining beef broth, and tomato paste and bring to a boil and reduce by half.
• 14 in small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. cook and stir 1 minute or until thickened.