Beef Pot Roast

Beef Pot Roast
Categories
Serves 10

Ingredients

  • 4 oz. 23202 Elite Major Beef Stock Base, No MSG Added 10073292232029 Beef Base
  • 5 Lbs. Braising cut of Beef
  • 5 Each Carrots, peeled
  • 1 Each Leek, cleaned, trimmed
  • 1 Each Onion, peeled and cut in 10 wedges
  • 1 Each Fennel, cleaned and cut in 10 wedges
  • 5 Each Parsnips, peeled and cut in half lengthwise
  • 6 Each Potatoes, medium, peeled and quartered
  • 20 Each Cipollini Onions, peeled
  • 20 Each Garlic Cloves, peeled
  • 20 Each Shallots, peeled
  • 3 oz. Tomato Paste
  • 5 Cups Water
  • Salt
  • Pepper
  • Fresh Herbs
  • Olive oil for coating

Directions

  1. Trim beef if necessary
  2. Coat beef with thin layer of beef base
  3. Let stand for at least two hours
  4. Lightly coat large roasting pan with oil
  5. Lightly coat vegetables with oil and salt and pepper
  6. Prepare pot of beef broth with remaining base and water and set aside
  7. Please beef in roasting pan and into 350°F oven
  8. Times vary depending on the cut and tenderness
  9. After about one hour and vegetables and roast mixing occasionally. Try not to break them up.
  10. When vegetables start to brown lightly add tomato paste, roast for 10 minutes
  11. Add fresh herbs to taste
  12. Add beef broth after this step, as needed
  13. Sauce should thicken naturally