*Ingredients :
° 1 Three to five pounds of roast ground beef or brisket
° 2 teaspoons of salt
° 1 teaspoon of black pepper
° 2 tablespoons vegetable oil
° 6 minced garlic cloves
° 2 cups low sodium beef broth
° 1/4 C Worcestershire sauce
° 2 white onions, cutting to 2-inch pieces
° 1 baby carrots
° 1 pound red potatoes, cut into small pieces
° 1 sprig of fresh rosemary
*Directions :
Heat oven to 350 degrees F. Get out a large Dutch oven and heat it to high. Season with salt and pepper on both sides of the grilled pieces.
Add the vegetable oil to the pan and heat until golden brown, about three to four minutes parallel to the side. Remove the roast from the pan and place it briefly on a baking sheet or board.
Add the garlic to a saucepan for 60 seconds. Lubricate the basin with red wine and beef broth. Add the sauté to the pan. Pour the Worcestershire sauce over the roast beef and place the chopped onions, carrots and potatoes on and around the meat. Placing sprig rosemary on top.
Cover the skillet and transfer it to a preheated 350 degree oven. Cook for three hours or until the meat reaches an internal temperature of 202°F and is easy to peel off with a fork. Season the vegetables with salt and pepper to taste and serve hot.
Enjoy !
