INGREDIENTS:
- 3 1/2-4 lb eye of round beef roast
- salt and fresh cracked black pepper
- 2 Tablespoons of sherry
- 2 cups beef stock
- 1 cup fresh apple cider
- herb bundle
- 2 Tablespoons of vegetable oil or shortening
- 1 yellow onion, peeled and thinly sliced
- 2 large shallots, peeled and thinly sliced
- 3 cloves garlic, peeled and smashed
- 1 1/2 Tablespoons of Wondra flour (a quick dissolving, no lump flour)
INSTRUCTIONS:
Let’s get started the recipe by seasoning the roast on all sides with salt and fresh cracked black pepper.
Mean while preheat the oven at 325 °F
Next, heat the oil or shortening in a heavy Dutch oven until quite hot, but not smoking, and brown the meat on all sides over medium high heat.
If it has a fatty side, start there.
Be sure to let it get good color on all (6) sides. This should take about 8-10 minutes. Remove the meat to a plate.
Lower the heat and add the onion, shallots, and garlic to the pan, Sauté, stirring constantly, for about 5 minutes, scraping up all those browned bits from the pan as you stir.
Add the sherry and stir, scraping up any remaining flavor from the pan.
Add the beef stock and cider, along with the herb bundle.
Bring up to a simmer, nestling everything down into the liquid. Cover, slide into the oven and let it braise for 3 – 3 1/2 hours.
Remove the meat to a plate to rest for 15 minutes, loosely covered with foil (it will have shrunk down a bit.) Remove the herb bundle and discard. Put the pan on the stove and bring back to a simmer.
Thinly slice the pot roast and serve with plenty of hot gravy and a sprinkle of parlsey.
The recipe is ready to be enjoyed.
