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Ingredients
- 5 lb round roast
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 stalk celery, diced
- salt and pepper to taste
- 7 1/2 c beef bouillon
- 1/4 c olive oil
Preparation
Step 1
Preheat oven to 350. Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meast to a roasting pan. SAute the cut vegetables until golden brown, and add to the roasting pan. Pour the beef bouillon into the pan to lift off all of the caramelized vegetables and beef. Pour liquid over the roast and cover. Cook 30-45 minutes per pound. Remove from oven and let rest for 15 minutes.