Dutch Oven Pot Roast

Ingredients

2.4 pounds (1 kg) eye of round beef

salt and pepper

2 sprigs fresh rosemary

10 sprigs fresh thyme

2 tablespoons olive oil

1 whole garlic bulb, sliced in half horizontally

2 cups yellow baby potatoes

1½ cups carrots, chopped

¼ cup red wine

¼ cup unsalted beef stock

1 tablespoon honey Dijon mustard

Preparation

Preheat oven to 175°F (80°C).

Season the beef with salt and pepper and set aside.

Remove the leaves from 2 of the sprigs of thyme and set aside. Tie together the remaining thyme sprigs and rosemary with kitchen twine.

Meanwhile, heat olive oil in a 5.5 quart Dutch oven over medium/high heat. Sear beef roast until browned on all sides. Toss in the garlic halves and bundle of rosemary and thyme. Cover pot and cook in oven at 175F for about 3 hours or until the meat has an internal temperature of 130F (medium rare).

Meanwhile, bring a medium saucepan of water to the boil and cook carrots for about 20 minutes. Toss potatoes in melted butter and thyme leaves. 

When the roast has cooked for 2 hours, carefully remove it from the oven and add the potatoes and carrots. Replace the lid and return the roast to the oven for the final hour. 

When finished, remove the meat and vegetables to make the jus. Allow meat to rest for 15-20 minutes.

Bring the pot to simmer over low/medium heat and add red wine, honey Dijon mustard, and beef stock. Stir sauce, simmering, until it's thick enough to coat the back of a spoon. 

Carve and serve pot roast with vegetables and jus.