Red Wine And Olive Braised Beef - cooking recipe

Ingredients

1 (5 lb) beef eye round roast, trimmed
3 tbsp olive oil
2 tsp Herbs de Provence
1 cup chopped carrot
1 cup chopped onion
1 tbsp minced garlic
2 tbsp tomato paste
2 tbsp flour
1 cup red wine
1 cup beef broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
1/2 cup pitted olives
None None roasted garlic, baby artichokes and fresh herbs, to garnish

Preparation

Preheat oven to 350\u00b0F.
Coat beef in 1 tbsp olive oil then coat in Herbs de Provence and season. Heat a large Dutch oven or roasting pan over medium-high heat and brown beef on all sides. Set aside.
Add remaining oil to pan. Cook carrot and onion for 4 mins, or until soft. Add garlic and tomato paste. Cook for 1 min. Add flour, wine, broth, herbs and olives. Season. Return roast to pan, cover and transfer to oven to braise for 1 hour 30 mins, or until tender. Let rest for 10 mins before slicing and serving with pan juices. Garnish with garlic, artichokes and fresh herbs.