Ingredients

The following ingredients have 4 Servings
  • 4 to 5 lbs. bottom round beef roast
  • 3 carrots (peeled and sliced)
  • 4 sweet or russet potatoes (cut into chunks)
  • 1 celeriac (diced)
  • 2 onions (quartered)
  • 3 cloves garlic (minced)
  • 1 tbsp. tomato paste
  • 1/2 cup red wine (optional)
  • 2 cups beef stock
  • 2 bay leaves
  • Fresh thyme sprigs
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat your oven to 350 F.
  • Season the beef with sea salt and freshly ground black pepper.
  • Melt some cooking fat in a Dutch oven placed over medium-high heat.
  • Brown the roast on all sides, for 1 to 2 minutes per side.
  • Add the onion, garlic, and tomato paste, and cook for 2 to 3 minutes.
  • Pour in the wine if using. Scrape the bottom of the pan, and let simmer until reduced by half.
  • Add all the vegetables, the beef stock, the thyme, and the bay leaves. Bring to a simmer, cover, and place in the oven.
  • Roast in the oven for 2 hours or until the meat reaches 145 F.