Beef Pot Roast
Ingredients
- 2 teaspoon canola oil
- 2 1/2 pound beef eye of round (roast)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 3 onion, sliced
- 1 cup low sodium beef broth
- 1/2 cup dry red wine
- 1 pound baby carrots
- 10 ounce fresh mushrooms, cut in half
- 8 cloves garlic
- 9 ounce frozen green beans, thawed
Instructions
Preheat oven to 375. In a 9 x 13" roasting pan, heat oil over medium high heat until hot. Sprinkle beef with salt, pepper and thyme. Add the beef to the pan and cook until browned. Add onions; stir in broth, wine, carrots, mushrooms and garlic. Cover pan tightly with aluminum foil or a bake proof lid. Bake for 1 hour or until fork tender. Transfer meat to a platter; cover loosely with foil to keep warm. Stir beans into the pan and bake vegetables 10 to 15 more minutes, or until beans are heated through. Slice the beef and serve with the vegetables and pan sauce.