Garlic studded pot Roast

By á-1228

Ingredients

• 1 4-5 pound sirloin tip roast, netted or tied at 1 inch intervals
• 10 garlic cloves, peeled and halved lengthwise, plus 4 -6 garlic cloves, peeled
• 1 T essence
• 1 1/4 t. black pepper
• 1 1/4 t. salt
• 2 T vegetable oil
• 1 cup dry red wine
• 3 T tomato poste
• 4 large carrots, scrubbed
• 2 stalks celery, trimmed and cut in half crosswise
• 2 bay leaves
• 2 medium yellow onions, peeled and quartered
• 1 pound small new potatoes
• 1 cup beef stock, or canned low sodium beef broth

Details

Servings 8

Preparation

Step 1

With a small sharp knife, make 20 1 1/2 inch deep slits around the outside of the roast. Insert the half cloves of garlic into the slits. Rub the roast with the Essence, black pepper, and salt.

Preheat the oven to 400 degrees

Heat the oil in a large, heavy skillet over medium high heat. Add the roast and sear on all sides, about 4 minutes per side. Remove from the pan. Deglaze the pan with the red wine, scraping up any brown bits on the bottom of the pan with a wooden spoon. In a mixing bowl, whisk together the tomato paste and 1 cup of water. Add the tomato paste mixture to the redwine and cook for 2 minutes.

Meanwhile, in a large roasting pan or dutch oven, alternate the carrots and celery flat on the bottom of the pot. Place the bay leaves on the vegetables. Scatter the nions, potatoes, and the remaining 4-6 cloves garlic over the bottom. The vegetables will form a nest on which the roast will be placed. Place the roast on top of the vegetables. Add the red wine mixture and the stock. Cover the roasting pan tightly with aluminum foil and bake for 1 1/2 hours.

Uncover the pot roast, baste with the pan juices, and lower the heat to 350. Cover the roast and continue cooking until the meat is completely tender and begins to fall apart, 2-2 1/2 hours, uncovering and basting each hour. Remove from the oven, uncover, and baste. Let rest for 15 minutes before carving. Serve each portion of the carved roast with onion quarters, new potatoes, 1 carrot, and 1 piece of celery. Spoon the pan juices over the meat and vegetables, and serve.