I buy the cheapest round roast. Take 4 carrots peeled, cut into 2 inch pieces (I use baby carrots due to laziness), 4 ribs of celery cut into 2 inch pieces, 1-2 large onions (I always use sweet) quartered, an entire head of garlic with just the top cut off. I put the garlic in center and lay vegetables over the bottom of the rest of the pan (I use a 9x13 inch roast pan). Using a 4-6 pound roast, figure 2 1/2 hours per pound. Preheat oven to 200 degrees F.
Dry roast well, salt and pepper roast then brown all sides in large fry pan. Then place roast fat side up on top of veggies and place in oven and turn oven down to 170 degrees F. Do not cook roast beyond 135 degrees, using a meat thermometer. This temp makes med rare roast. Take out of oven and tent roast loosely, resting for 20 minutes. Remove fat and slice thinly across the grain.
This can be done in advance and left alone tented until ready to eat. Reheat at meal time without veggies at 170 degrees F, but not for long so as meat does not over cook. It is so tender!
The gravy with the recipe was awful. Maybe if you added chunked potatoes to the veggies, you would have roasted veggies for the side. You can use the roasted garlic as a spread on bread. The recipe gravy called for 1 cup red wine, 1 cup beef stock adding the roasted garlic and cook down. I'd rather make gravy with a roue and stock and juices. Enjoy!
Source: Delaware News Journal
By Nancy from Wilmington, DE
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Sounds easy and delicious. Does anyone know if this recipe would be just as good with an electric slow cooker (crock pot)? A friend lives in a college dorm and has no access to an oven.
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