THIS IS THE BEST POT ROAST

This recipe makes the best pot roast. We recommend using beef cuts such as top-round, rump or blade roast.
SPICE COATING FOR POT ROAST
Suggestion: You can use this coating to dress up your favorite beef cut.
Product Used:>>>>>>>>>>
Serves: 8
Time to prepare : 45 minutes
Time cooking : 3-4 hours
Price : Reasonable
Difficulty : Medium
Ingredients:

1 roast beef, 5 lbs (2 kg)
4 tbsp olive oil
2 or 3 carrots
1 large onion
2 or 3 celery stalks
1 tsp tomato paste
Dijon mustard
El-Ma-Mia Spice Coating for Roast Beef
3 cups water or (2 cups water and 1 cup veal stock)
1 cup red wine
1 tsp or more powdered beef bouillon

Preparation:

1. In a small quantity of oil, sear roast at high temperature on all sides. Let cool at room temperature for 15 minutes
2. Pour 4 tbsp olive oil on the bottom of the roasting pan. Slice in big pieces 2 or 3 carrots, 1 large onion, and 2 or 3 celery stalks. Mix 1 tsp tomato paste in with the oil and vegetables. Apply Dijon mustard to all sides of the roast, rub the entire surface with El-Ma-Mia Spice Coating, then lay the roast onto the vegetables. Put the whole pan, uncovered, into the refrigerator and let stand for 1 ½ hours.
3. Take the entire pan out of the refrigerator about 45 minutes before cooking.
4. Place the rack in the center of the oven.
5. Pre-heat the oven to 450 °F.
6. Cook the roast 10 to 15 minutes at 450 °F, or until coating is golden brown then reduce temperature to 350 °F and add 3 cups water.
7. During cooking, make sure there is always enough liquid at the bottom of the roasting pan so as to prevent thevegetables from burning. During the cooking process, frequently baste the entire roast to prevent the surface from drying and forming a crust, and add water often tokeep the liquid level as steady as possible. This will also provide sufficient gravy. Cook until the meat is done as desired. Remove the pan from the oven and laythe roast onto a cutting board. Let stand 5 minutes before slicing.
8. Gravy: Put the roasting pan onto a range element and heat up the sauce just enough to make it simmer.Add 1 cup red wine and 1 tsp or more powdered beef bouillon (or, optionally, vealstock), let reduce, strain and serve the roast with the gravy.

Important:
During cooking, make sure there is always enough liquid at the bottom of the roasting pan so as to prevent the vegetables from burning. During the cooking process, frequently baste the entire roast to prevent the surface from drying and forming a crust, and add water often to keep the liquid level as steady as possible. To purchase Pot Roast spice rub, please visit our store.