Ingredients
- 1 bottom round roast (about 4 1/2 lbs.) trimmed
- 16 small yellow onions (about 1 3/4 pounds), peeled, divided
- 1 t. dried marjoram
- 1 can (13 3/4oz) beef broth
- 12 small red-skinned potatoes (about 1 1/2 pounds)
- 8 carrots, cut into 2 1/2 inch pieces
- 1/4 cup flour
- 1/3 cup cold water
- fresh herb springs for garnish
Preparation
Step 1
Preheat oven to 350. Spray a nonstick Dutch oven with cooking spray; heat over medium-high heat. Add roast, brown on all sides. Place roast on a plate. Reduce the heat to medium. Slice 4 onions crosswise and add to pot; saute until just brown. Add the marjoram and broth; bring to a boil. Return beef to pot. Cover and roast for 2 hours 30 minutes.
Transfer roast to a carving board; cover to keep warm. Bring pan juices to a boil over high heat. Add remaining onions, potatoes and carrots. Reduce heat to medium-low. Simmer, covered, until vegetables are tender, about 25 minutes.
Using a slotted spoon, place vegetables on serving platter; cover to keep warm. In a small bowl, whisk together flour and water. Skim off visible fat from pan juices; bring to a boil. Whisk in flour mixture until smooth. Reduce heat to low; simmer for 2 minutes.
Slice roast and place on platter with vegetables. Garnish with herb sprigs and serve with gravy.