Eye of Round Pot Roast

Ingredients

• 1 Mariposa Ranch Eye of Round Roast
• 2 1/2 tsp kosher salt, divided
• 1/4 cup olive or grapeseed oil
• 2 cups beef broth
• 2 tsp turmeric
• 1 tsp cumin
• Generous pinch cayenne
• 3/4 tsp black pepper
• 1 1/2 tbsp potato starch
• 1 1/2 tbsp cold water
• 3 bay leaves
• 6 whole garlic cloves
• 1 whole onion, sliced
• 12 oz green beans, trimmed
• 1 lb baby potatoes
• 3 whole large carrots

Instructions 

1. Preheat oven to 300 degrees F. Salt the roast with 1 tsp of kosher salt. In a dutch oven or large pot with a lid, heat the oil and brown the roast on all sides.
2. Remove meat and drain any excess fat. Add 2 cups beef broth and bring to a simmer. Deglaze and scrape up any brown bits. Whisk in the turmeric, cumin, cayenne, black pepper and remaining 1 1/2 tsp kosher salt.
3. Dissolve the potato starch in the cold water. Whisk slowly into the broth. Starch may clump a bit at first, continue whisking until the sauce thickens.
4. Add bay leaves and garlic cloves to the liquid, then add meat back to the pot.
5. Cover the meat with onion slices. Cover the pot tightly. Place in the oven and let roast for 2 hours.
6. Meanwhile, clean and trim the green beans, scrub the baby potatoes clean and scrub the carrots, then cut them into 1 inch pieces (no need to peel).
7. After 2 hours, take out the pot roast and flip over the meat. Add the vegetables around the meat, covering with the sauce as best you can. Cover again and continue to cook for an additional 60-90 minutes or until the meat is fork tender and the vegetables are tender.