Stove Top Pot Roast With Gravy Potatoes And Carrots

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Using an inexpensive cut of meat you can make the most moist roast you've ever tasted. Even cold left overs remain moist and tender. Using this method also produces wonderful gravy to serve over the meat and potatoes

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Steps

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Pour all seasoning in a small bowl and mix well.

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Season meat on both sides.

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Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.

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Add beef broth , sliced garlic , onion and celery and bring to a boil.

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Reduce heat to between medium and medium low keeping the liquid at a low boil.

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Cook for 2 hours.

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Add potatoes , carrots and minute tapioca and cook an additional 1 1 / 2 hours stirring occasionally.

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Discard the onion and celery.

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Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.

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Ingredients

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sirloin tip roast, beef broth, russet potatoes, baby carrots, vidalia onion, garlic clove, celery, minute tapioca, garlic powder, onion powder, rosemary, seasoning salt, extra virgin olive oil