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Tender Juicy Pot Roast

  • Author: Krysten


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
  • Slice the roast and serve.
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