German Pot Roast (Eye of Round) Recipe
A native of Germany, Chef Tell always adds an innovative flair to even basic dishes such as pot roast.
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Cooking tools:
- Dutch oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Serving platter
- Measuring cup
- Measuring spoon
Ingredients
- 2 tablespoons olive oil
- 1 (4 -5 lb) beef eye round
- 2 tablespoons tomato paste
- 2 garlic cloves, finely chopped
- 4 cups beef stock or 4 cups broth
- 2 cups red wine
- 2 bay leaves
- 7 tablespoons lightly-salted butter, divided
- 6 medium carrots, diced
- 6 medium celery ribs, diced
- 2 medium onions, diced
- 6 tablespoons all-purpose flour
- salt
- pepper
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