Garlic Roast Beef

Roast

    1 (3-pound) bottom round beef roast
     1 tablespoon olive oil

    1 yellow onion
     8 garlic cloves

    2 large potatoes, peeled and cut into six pieces each
    4 medium carrots, peeled and cut into 2-inch pieces

    Emeril’s original seasoning
    Freshly ground Tellicherry peppercorns

    More olive oil to drizzle over roast

Gravy

    2 tablespoons organic butter
    2 tablespoons unbleached all-purpose flour
    1 cup water
    1 teaspoon beef base

1. Preheat the oven to 350°. 

2. Roast: In a Dutch oven, brown the roast on all sides in the
    olive oil.

3. Remove the roast from Dutch oven and set on a plate.

4. Chop the onion and fry in the Dutch oven. Crush 4 garlic cloves in a garlic press
    and sauté with the onions for 2 minutes.

5. Peel the rest of the garlic cloves and cut them into slivers. Make deep cuts with a
    small knife on the top of the roast and insert the garlic slivers.

6.  Place the roast back in the Dutch oven.

7. Surround the meat with carrots and potatoes. Sprinkle everything with seasoning

    and pepper. Drizzle with olive oil.

8. Roast at 350° for 2 to 2 ½ hours. Check with a meat thermometer at 2 hours. 

9. Gravy: Remove meat, potatoes and carrots from Dutch oven leaving all
    the tasty bits, onion and garlic for the gravy.

10. Melt the butter in the pan over medium heat. Use a whisk to stir in the
      flour, then add the water and beef base. Whisk until thickened.