4 lb
Bottom round beef roast
1 Garlic clove, small, slivered
Seasoned flour
2 T Vegetable oil
1 Onion, medium, sliced
1 Bell pepper, large, diced
1/2 Rib celery, cut in 2"-pieces
10 Carrots, cut in half
2 Tomatoes, large, peeled and chopped
1 T Parsley, chopped
2 Bay leaves, small
1 c Water
1 t Salt
Pepper, freshly ground
8 Potatoes, peeled
Wipe roast; insert garlic slivers into roast and coat all sides well with
seasoned flour. Place meat in large roasting pan with vegetable oil and onion;
roast uncovered in preheated 500'F. oven 30 minutes, until browned on all sides.
Remove from oven; reduce temperature to 300'F. Surround meat with bell pepper,
celery, carrots, tomatoes, parsley, bay leaves and water; season with salt and
pepper. Cover pan, return to oven and roast 1 1/2 hours. Add potatoes; roast 1
hour longer.
Remove lid (to brown vegetables and reduce stock); roast about 30 minutes
longer. Correct seasonings; transfer roast and vegetables to heated platter.
Heat stock over direct heat to brown and thicken gravy. Spoon gravy over sliced
meat and vegetables.
