3 lb top round roast
salt and pepper to taste
2-1/2 onions, sliced into rings
1-1/2 cup boiling beef broth
1 clove garlic, minced
3-4 parsley sprigs
Wipe roast with damp paper toweling. Season with salt and black pepper. In large Dutch oven over medium heat, brown roast slowly in heated oil on all sides.
Remove roast. Saute onions in oil until golden. Drain excess fat. Return meat to pan, along with broth and garlic.
Cover and simmer about 50 minutes or until meat is tender. Skim fat from broth. Serve broth as is with roast or boil down if too thin. Slice roast. Top with onions. Sprinkle with parsley.
Save by using Cooking Onions and Serve with Baby Carrots.
Prices Valid February 8, 2015 to February 14, 2015
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