1 roast (about 4 lbs.)
5-10 cloves of garlic
1 large onion
1-12 oz. bottle of beer
First make 5-10 slits in the roast.
Then insert a clove of garlic in each slit.
Next, rub salt on the outside.
Then put your roast in a dutch oven and sear it in your oven for 20 minutes at 500 degrees.
Once that is done, pull dutch oven out and add one large onion coarsely chopped, 12 oz of beer and 1 cup of beef broth. Put back in the oven and lower the heat to 375 and cook it 20 minutes for every pound (or use a meat thermometer and take it out when the internal temp is 150 for rare, 160 for medium and 170 for well done.)
I tried to get Brandon to take a sip of the beer, but he refused. Good boy Brandon. Last thing we need is dad to get arrested for giving alcohol to a minor. (If you don't want to use beer, 12 oz. of broth will do just as good.)
While the roast was cooking, I made mashed potatoes and...
Whole cooked carrots to eat on the side.
Once the roast was done, I took the roast out and carved it up.
I made gravy with the drippings.
Here is the finished product.
We had our neighbors, Trevor and Amanda over to eat with us. They brought the beautiful artichokes you see in this picture and..."
This scrumptious Summer Berry Gratin with vanilla ice cream (recipe to be posted later).