Ingredients

• 1 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1½ Tbsp olive oil
• 2 small onions, peeled and halved
• 3 lb eye of round roast
• 3 cups beef broth or stock
• 1 ½ lbs potatoes, cut into chunks
• ¾ lb baby carrots
• Optional herbs:
• Fresh thyme
• Fresh rosemary

How to make it

1. Preheat oven to 275°. Season roast with the salt, pepper, and garlic powder.
2. Add 1 Tbsp of olive oil to a Dutch oven (or other heavy casserole pan), and place over medium-high heat.
3. Add onions flat-side down to the pan, and sear for about 1 1/2 minutes. Once seared, remove from pan and set aside.
4. Add remaining ½ Tbsp of olive oil to the pan, and place the roast in the pan; sear on each side for about 1 1/2 minutes.
5. Remove the roast from the pan, and add 1 cup of the beef broth. Use a wooden spoon or whisk to scrape up the brown bits from the bottom of the pan.
6. Place roast, onions, carrots, and herbs in the pan. Season with a little additional salt and pepper, if desired.
7. Add remaining beef broth or stock so that the liquid comes up to one half the roast height.
8. Put the lid on the pot, and transfer to the oven. Roast for 3 hours.