How to make classic American pot roast!

0:00 I'm going to start by making a basic mirepoix,

0:02 so I've got this eye round roast here, which is a pretty lean cut of beef.

0:05 Season the exterior heavily with kosher salt and freshly ground pepper,

0:08 and let it rest at room temperature for about an hour.

0:11 We are patting it dry and searing it in some smoking hot vegetable oil.

0:14 Set them aside and introduce our mirepoix to the party.

0:17 We're going to add a tablespoon of tomato paste,

0:19 and we're going to add three cloves of garlic,

0:20 two dried bay leaves, and a couple sprigs each of fresh rosemary and thyme.

0:24 We're then going to season minimally with kosher salt, freshly ground pepper,

0:27 one carton of beef broth, one big old chunk of actual beef,

0:31 and then adding enough beef broth and red wine as desired

0:33 to come about 2/3 of the way up the sides of the roast.

0:36 Then we're just partially covering with the lid and placing

0:39 into a 325° F oven for really anywhere from 2 to 3 hours.

0:43 During the last hour of cooking, we're going to add some potatoes and carrots.

0:47 Return it to the oven uncovered and cook

0:48 for an additional 45 minutes to an hour.

0:50 I'm just going to plate up some nice slices here.

0:52 And there you have it, a simple, economical,

0:54 essential, and easy, if a bit time-consuming, pot roast.