1. Pat roast dry; season with salt and pepper. 2. Heat oil in Dutch oven on medium-high heat. Add roast; brown well on all sides, 10 to 15 minutes. 3. Remove roast from pan and place in roasting pan. 4. Add first batch of chopped onions and garlic. Cook until tender, about 4 minutes. 5. Add 2 cups broth; bring to boil and deglaze pan. Add to roast pan. Cover tightly; cook in preheated 350ºF oven for 3 hours. 6. Arrange remaining onions, carrots, potatoes and remaining beef broth around roast. Cover and continue to cook for 2 hours or until vegetables and beef are tender. 7. Remove beef and vegetables to serving platter; keep warm. 8. Skim any fat from juices; pour both into gravy bowl. 9. Slice meat or chunk up meat, arrange with vegetables on plates and spoon juices on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
