INGREDIENTS:
1 (3-pound) eye-of-round
3 Tablespoons vegetable oil
Salt and pepper to taste
2 medium yellow onions
2 carrots, cut into halves
2 ribs celery, cut into halves
2 bay leaves
3 parsley sprigs
3 thyme sprigs, or
1 teaspoon dried thyme
3 cups (about) beef stock
12 small beets
12 small carrots, peeled
12 small white onions
12 small parsnips, trimmed, peeled
12 small new potatoes
1 head garlic, separated into cloves
TO PREPARE:
Rinse the beef quickly under cold water; pat dry. Tie with kitchen twine if in several pieces. Brown the beef on all sides in the vegetable oil in a Dutch oven; drain. Season with salt and pepper. Add 2 yellow onions, 2 carrots, celery, bay leaves, parsley, thyme and just enough beef stock to come halfway up the sides of the beef. Bring to a boil over high heat; cover. Bake at 325 degrees for 1-1/2 hours or until the beef is tender, continually adding additional stock to maintain approximately 2 cups of liquid in the Dutch oven at all times.
Baste with the pan drippings occasionally. Remove from oven; discard the vegetables and herbs. Arrange the beets, 12 carrots, 12 white onions, parsnips, new potatoes, garlic and additional stock to come halfway up the sides of the vegetables around the roast. Cook, covered, for 30 minutes longer or until the vegetables are tender.
Let stand for 15 minutes before serving. May combine the pan drippings with approximately 1 Tablespoon of flour for gravy. Substitute water, cranberry juice or orange juice for the beef stock if desired. May substitute any boneless lean beef cut for
the eye-of-round. May cook the roast in a countertop roaster.
