Rosann's "Oh-So-Tender" Roast Beef

By ezunich

Ingredients

• Use either Eye of Round Roast Beef or Bottom Round (Block-Cut) Roast Beef (I prefer the Eye of Round!)
• 5 Ib. Roast
• 2 Medium Onions - Thinly Sliced (Yellow or White)
• 1 Large Can of Low Salt College Inn Beef Broth (Can substitute 4 small cans)
• 1 lb. Carrots (Cleaned and Cut in half)
• 4 cloves of garlic
• Cracked Peppercorn

Preparation

Step 1

Roll entire roast in cracked peppercorn. Score
the roast (4 inch slits) across top. Push individual cloves of garlic in each opening. Place roast in roaster (preferably on meat rack). Pour College Inn Beef Broth around roast and add sliced onions and carrots. (The broth should partially cover the roast.) Cover with roaster lid and cook at 350° for approximately2 hours. When roast is cooked (golden brown) turn oven off and leave covered roaster inside oven to cool. (Approximately 3 hours.) When cool to touch - remove roast and slice. Arrange meat slices in a glass baking dish (I use a Pyrex 4 quart) add remaining beef broth, onions, and carrots and cover with tin foil. Prior to serving, warm meat at low heat (225°) for about 30 minutes. The beef is so tender - you will not need to use a knife!! Serve with roasted or twice-baked potatoes! ENJOY!!