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Round Steak Pot Roast

Dish Type:	Main Dish	Main Ingredient:	Meat
Preparation Type:	Bake	Flavor 2:	Beef
Cuisine:	American	Flavor 3:	Vegetables


Ingredients
3 lb. eye of round, cut into 1" pieces 1 & 1/2 t. salt 3/4 t. ginger 3/4 t. pepper 3/4 t. paprika 1 & 1/2 T. fresh mint 1 & 1/2 t. coriander 3/4 t. black pepper Pinch of cinnamon 1 & 1/2 t. paprika 1 & 1/2 t. cumin 1/2 t. ginger 1/2 t. allspice 3 T. olive oil 1/4 c. dry white wine 3 medium yellow onions, thinly sliced 3 T garlic, minced 3 c. beef stock 1 & 1/2 c. dry red wine 1/2 c. tomato puree 4 c. carrots, peeled and cut into 1" pieces 2 c. dried figs, chopped 4 c. butternut squash, peeled and cubed Juice of 1 lemon 1 t. cayenne pepper 3 T. fresh mint 2 cans garbanzo beans

Directions
Season the beef with the salt, ginger, pepper and paprika. Mix the fresh mint, coriander, pepper, cinnamon, paprika, cumin, ginger and all spice in a small bowl. Heat oven to 250 degrees F. Heat the 3T. of oil in a Dutch oven on high heat. Add the meat and brown on all sides for 5 minutes. Remove the meat and set aside. Add the white wine to deglaze the pan, scraping up the brown bits. Then, add the onions and the garlic. Reduce heat to medium, cover and cook. Stir often, until the onions have softened. Sprinkle the spice mixture into the onions and combine to coat the onions well. Add the beef stock, red wine and tomato puree. Turn the heat to high and bring to a boil. Remove from heat and stir in the browned beef cubes. Cover the pot and bake for 2 hours. The meat should be fork-tender at this point. Add the carrots, figs and squash to the pot. Cover and bake for another 20-30 minutes, or until the carrots and squash are fork-tender. Combine the lemon juice, cayenne, mint and garbanzos in a small bowl. Mix well and then add to the pot roast. Stir to combine. Turn off the oven, recover the roast and return it to the oven to rest for 30 minutes to an hour. Serve over rice with a dollop of sour cream.

Comments
This recipe was adapted from one for wild game. Since I am not fond of wild game, I substituted the eye of round beef. Once, I substituted chicken for the beef for those who refused to eat beef (these folks were obviously NOT from Montana.) My wife says this is the best pot roast she's ever eaten. The pot roast normally rests in the oven for at least an hour before being served. It get's better with age, so don't be afraid to make it a day ahead.

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