Categories: Meals

Ingredients

• 1 tbsp olive oil
• 1 beef eye of round roast, trimmed
• 1 1/2 cups beef broth
• 2 garlic cloves
• 1 tsp herbes de Provence
• 4 turnips, peeled and cut into wedges
• 10 oz. fresh Brussels sprouts, trimmed
• 8 oz. baby carrots
• 4 oz. pearl onions, skins removed

Directions

1. Heat oil in Dutch oven over medium-high heat. Add roast; cook until browned on all sides.

2. Add broth, garlic, and herbes de Provence to Dutch oven; bring to a boil over high heat. Reduce heat to low; cover and simmer 1 1/2 hours.

3. Add turnips, brussels sprouts, carrots and onions to Dutch oven; cover and cook over medium heat 25 to 30 minutes or until veggies are tender. Remove meat and veggies; arrange on serving platter. Cover with foil to keep warm.

4. Strain broth; return to Dutch oven. Bring to a boil over medium-high heat; cook until reduced and thickened slightly. Serve immediately with pot roast and vegetables.

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