Italian-Style Roast Beef
4-pound bottom round roast
2 large onions, sliced
3 cloves garlic, chopped
1 tablespoon garlic powder, plus more to taste
1 tablespoon oregano, plus more to taste
2 cups fresh baby carrots
In Dutch oven, sear sides of roast over high heat until well browned.
[Brown extensively to seal in the juices. Brown in a few Tbs. of oil in the
dutch oven on medium high heat, on all sides.] Remove from pan and set
aside. Lower heat to medium and add onion and garlic, cooking about 3
minutes until softened. Season meat with garlic powder and oregano and
return to pan. Add one cup cold water to pan. Cover and cook on medium-low
heat for about 3 1/2 hours. Add more water as needed to create a rich au
jus. After the second hour, arrange baby carrots around the meat, seasoning
with garlic powder and oregano to taste. When meat is tender, remove from
meat, carrots and onions from pan. Put meat on a carving board and slice;
place carrots in serving bowl with cooked onion.
Serve with fresh green salad. Serves 10 to 12.
lsantilli / 123RF Stock Photo 8398710