BEST POT ROAST I EVER MADE!
4 lbs. bottom round roast
salt & pepper
1/4 cup olive oil
1 large onion, diced
4 carrots, peeled and sliced into chunks
2 stalks of celery, diced
2 garlic cloves, minced
4 cups beef broth
prepared mashed potatoes (optional)
Preheat oven to 350 degrees.
Heat the oil in a large pot or pan on medium-high. Season meat with salt and pepper. Place the roast into the hot oil and brown on all sides. Remove from pan and set into a roasting pan.
Saute the cut vegetables in the same pan you used for browning (with the meat juices). Cook for 10 minutes until vegetables are golden brown and onions are translucent. Add in the beef broth and let simmer on high for 15 minutes until vegetables are tender. Add salt and pepper to taste.
Pour cooked vegetables and broth over the roast and place in oven for 2 hours and 15 minutes at 350 degrees. Remove from oven and let rest at least 15 minutes before carving. Serve over a pile of homemade mashed potatoes. Yum!