Step 1

Preheat the oven to 325 degrees.

Step 2

Season the eye of round roast, covering all sides with the pot roast seasoning.

Step 3

Heat the butter in dutch oven on medium-high heat.

Step 4

Once the pan is hot, and the butter begins to bubble, sear the roast on all sides for 5 to 6 minutes then transfer it to a plate.

Step 5

Add mushrooms, carrots, onion, and garlic to the pot and saute about 5 to 6 minutes.

Step 6

Add beef broth, cabernet sauvignon, tomato paste, and herbes de Provence. Stir until the tomato paste has dissolved.

Step 7

Place the roast back in the dutch oven and cover with a lid.

Step 8

Braise in the oven for 2 hours. Turn roast over then cover and return to the oven for anoth 1½ hours or until the roast is fall apart tender.

Step 9

Season to taste