- If you have an extra-large piece of meat, you may want to cook it for longer before adding the vegetables. If your roast is especially small, you may be able to decrease the cook time slightly.
- Leftover pot roast can be used in a variety of dishes. Use the shredded meat to make a quick beef stew or beef hash.
Do I Have to Use Red Wine?
The red wine in this recipe is totally optional and definitely not a must. The roast still has plenty of flavor without it from the browning, the garlic and onions and the fresh herbs.
How to Choose a Good Roast
When selecting a roast I recommend sticking with chuck roast for this recipe, and look for a roast that has some marbling (of fat) because that will also offer a more tender end result.
Slow-Roasted Beef with Potatoes and Carrots
Roasting low and slow transforms an inexpensive cut of beef into a succulently tender piece of beef in this sheet pan dinner that makes enough for two meals.
Ingredients
> 2 tbsp reduced-sodium soy sauce
> 4 tbsp vegetable oil, divided
> 1 (2 – 2 1/4 lb) eye of round beef roast
> 1 lb golden potatoes, scrubbed and cut into 1-inch chunks
> 2 lbs carrots, peeled and cut into 1-inch chunks
> 1 large onion, cut into 1/2-inch chunks
INSTRUCTIONS
Heat the oven (with the oven rack in the lower third of the oven) to 375°F. Cut the potatoes into quarters and cut the carrots into 3-inch sticks. On a rimmed sheet pan, toss together the potatoes, carrots, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper (12 turns on pepper mill). Spread them in a single layer and nestle the roast (fat-side up) in the middle, pushing the vegetables aside as necessary.
In a small bowl, combine the garlic, Italian Seasoning, and the remaining 3/4 teaspoon salt, 1/2 teaspoon pepper (24 turns on pepper mill), and 1 tablespoon oil. Rub evenly over the roast. Transfer the pan to the oven and roast until a meat thermometer inserted into the center of the meat reaches desired doneness, about 1 hour for medium-rare. Let rest about 10 minutes before slicing. Serve with the vegetables.