Ingredients
4-5 lb. Bottom Round Roast
1/2 Spanish Onion, cut into 1" pieces
2 Cloves Garlic, chopped
4 Stalks Celery, rinsed and cut into 1/2" pieces
1-16oz. Bag of Baby Carrots, cut in half
1 tbsp. Canola Oil
3 Russet Potatoes, peeled and cut into 2" chunks
1 tbsp. Flour
1/2 c. Light Brown Sugar
2 c. Low-Sodium Beef Broth
1 tsp. Kosher Salt
1/4 tsp. Fresh Ground Pepper
Preparation
Preheat oven to 325°F. In a large frying pan, heat oil, add onions, garlic, celery, and carrots and saute 5 minutes until the vegetables start to get soft, then add in potatoes. Stir in the flour then add the beef broth and brown sugar. Mix well then pour the entire mixture into your Dutch oven. Next, season the meat with salt and pepper, place it in the frying pan and sear all sides of the meat until it is well browned. Add it to the Dutch oven. Cover and bake for 4 hours; ladling the broth over the meat every 30 minutes.
Remove from oven and slice into 10-12 1/2" thick pieces and put in a baking dish. Remove the vegetables using a slotted spoon and surround the meat. Next, thicken the broth with cornstarch and water mixture (2 tbsp. cornstarch+2 tbsp. water), then pour over sliced meat. Place back in the oven for another 30 minutes. Serves to eat..
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