DAY 24 RECIPE: GARLIC ROAST BEEF

Here it is, another Sunday Dinner. I have had many MANY years of fighting with my enemy, the roast beef. The roast beef still tries to pull one over on me most of the time, but I got it this time! I have learned to watch very closely. In such a short amount of time, this nemesis of mine can easily over cook and turn into my saw dust special. I have also learned that, A) It is best to remove this from the oven a little before you think, as it will continue to cook once it is out; B) Let the roast sit about 20 minutes or so before you cut it; as this will allow everything to "settle"; and C) I make the roast a bit ahead of time and leave it sit in the pot with all the broth and whatnot for up to 2 hours or so. Keeps the roast warm and tender. This also frees up the oven for yorkshire pudding and whatever else you wish to make with it.
Anyhow, finally here is the recipe!

DAY 24 RECIPE:

GARLIC ROAST BEEF


INGREDIENTS:
1 2-4 LB Roast Beef
2 Tbsp Canola Oil
3 Tbsp Flour
1 Tsp Oregano
1 Tbsp Thyme
1 Tsp Salt
1 Tsp Pepper
5 Garlic Cloves, peeled and halved
1 Large Onion, roughly chopped
2 Ribs Celery, cut into 2 inch sections
1 Cup Whole Baby Carrots
8 Cups Beef Broth
1 Tbsp Worcestershire Sauce

DIRECTIONS:
Pre Heat oven to 275 Degrees.
Mix together flour, oregano, thyme, salt and pepper.
Make 10 slits in roast. Shove garlic pieces into each of the slits.
Pat flour mixture over entire roast.
Heat oil in a large dutch oven over medium high heat.
Put roast in dutch oven and brown/seer on all sides.
Remove roast from dutch oven and reduce heat to low.
Carefully add 2 cups of beef broth and Worcestershire sauce. Cook and stir constantly, picking all bits of the bottom, for 2 minutes.
Take off heat, add onions, celery, and carrots.
Place roast on top. Pour remaining broth over everything.
Cover and bake in oven for approximately 40 minutes per pound.
***Cooking time depends on how big your roast is and how well done you like it. 40 Minutes per pound should give you a medium well roast.