IN THE KITCHEN
Approximately 3 lb. roast (inside round, chuck roast, etc.)
10-12 garlic cloves, whole peeled
season salt
granulated garlic
black pepper
2-3 chopped carrots
2-3 chopped stalks of celery
whole onion, peeled and chopped
one can of beef broth
1 tbsp corn starch
1/4 c.-1 cup of water
Directions:
Preheat oven to 400 degrees.
Cut fat off roast and save for later.
Cut slights in roast and stuff one garlic clove in each.
Season meat with season salt, granulated garlic and black pepper.
In roasting pan, place onion, carrots and celery.
Pour in beef broth and place fat on top.
Season with season salt, garlic and pepper.
Put your seasoned roast on top of the that.
Cook in oven, uncovered for 45 minutes or until it's 145 degrees. Add more water if needed so vegetables don't burn.
Take out of the oven and let it rest for 20 minutes. Then slice.
To make gravy:
Reserve juice from the roasting pan, strain and then boil in sauce pan on stove. Add 1 tbsp of corn starch and 1/4 c. of water. Stir and add to your dish.
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