Stove Top Pot Roast With Gravy, Potatoes And Carrots

• 2 -3 lbs sirloin tip roast
• 24 ounces beef broth (I use Emeril Lagasse's Organic Beef Broth)
• 3 russet potatoes (peeled and quartered)
• 1 (16 ounce) bag baby carrots
• 1 vidalia onion (quartered)
• 1 garlic clove (sliced)
• 2 stalks celery (cut in half)
• 3 tablespoons minute tapioca
• 1 teaspoon garlic powder (divided)
• 1 teaspoon onion powder (divided)
• 1 teaspoon crushed rosemary (divided)
• 1 teaspoon paul prudhomme meat magic seasoning salt (divided)
• 3 1/2 tablespoons extra virgin olive oil

1. Pour all seasoning in a small bowl and mix well. Season meat on both sides.
2. Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
3. Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
4. Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.

beef broth, potatoes, baby carrots, vidalia onion, garlic, stalks celery, tapioca, garlic, onion powder, rosemary, paul prudhomme meat, extra virgin olive oil

Taken from www.food.com/recipe/stove-top-pot-roast-with-gravy-potatoes-and-carrots-516068 (may not work)