Boneless Round Roast

15 ingredients
10 steps

Ingredients

  • 1/2 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. ground cloves
  • 1 tsp. thyme
  • 1 tsp. basil
  • 2 garlic cloves, smashed
  • 5 lb. boneless round roast
  • 2 tsp. olive oil
  • 2 onions, diced
  • 1 celery stalk, diced
  • 3 Tbsp. flour
  • 1 1/2 beef stock, heated
  • 3 tsp. tomato paste
  • 1/2 c. sherry wine
  • salt

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Place all seasonings and garlic in small bow; mix well.
  3. 3
    Cut some small incisions in roast; fill slits with seasonings.
  4. 4
    Heat oil in large ovenproof casserole over medium heat.
  5. 5
    Add meat and sear on all sides; season with salt and pepper.
  6. 6
    Remove meat from casserole and set aside.
  7. 7
    Add vegetables to casserole and cook 5 minutes.
  8. 8
    Incorporate beef stock and tomato paste; mix well, then return roast to casserole.
  9. 9
    Season with salt, cover and cook 2 1/2 to 3 hours in oven.
  10. 10
    Fifteen minutes before end of cooking time, pour in the sherry wine. Serve with assorted steamed vegetables.

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