This delicious pot roast is fall apart, tender slow roasted and smothered in a delicious gravy with potatoes and carrots.
2.5 beef eye round 1 tbsp granulated onion 1 tbsp granulated garlic 1 tbsp Montreal Steak seasoning About 1/2 cup flour 4 tbsp canola oil divided 1 large sweet onion (chopped) 1 cup dry red wine 3 cups beef broth 1 sprig of rosemary 1 bay leaf 1 pound baby carrots (chopped) 1 pound Yukon Gold potatoes (diced) Season potatoes and carrots to taste with dried rosemary, granulated garlic, granulated onion and Montreal Steak seasoning
Preheat oven to 350 degrees. Combine 1 tbsp of granulated garlic, granulated onion and Montreal Steak seasoning. Generously season the roast with the seasoning mixture. Coat the roast with flour.
In a Dutch oven, heat 2 tbsp canola oil over medium-high heat. Brown roast on all sides. Remove from pan.
Add onions; cook and stir over medium heat 8-10 minutes or until onions are browned.
Deglaze the pan with wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan, and add rosemary and bay leaf.
Bake, covered, for about 2 hours.
While the roast is in the oven, prepare the potatoes and carrots. In a medium bowl combine potatoes and carrots, add about 2 tablespoons of canola oil. Season to taste with dried rosemary, granulated garlic, granulated onion and Montreal Steak seasoning. Pour potatoes and carrots onto a sheet pan lined with aluminum foil. Roast for 45 minutes in a 425 degree oven.
Roast the potatoes and carrots while the pot roast is in the oven. For a total roasting time of 2 hours and 45 minutes. When the potatoes and carrots come out of the oven, add them to the pot with the roast.
Continue to roast for about an additional 30 minutes until the roast is fork tender.
Remove roast and vegetables from pan; keep warm. Discard bay leaf