Boneless Round Roast

• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1/2 tsp. ground cloves
• 1 tsp. thyme
• 1 tsp. basil
• 2 garlic cloves, smashed
• 5 lb. boneless round roast
• 2 tsp. olive oil
• 2 onions, diced
• 1 celery stalk, diced
• 3 Tbsp. flour
• 1 1/2 beef stock, heated
• 3 tsp. tomato paste
• 1/2 c. sherry wine
• salt

1. Preheat oven to 350u0b0.
2. Place all seasonings and garlic in small bow; mix well.
3. Cut some small incisions in roast; fill slits with seasonings.
4. Heat oil in large ovenproof casserole over medium heat.
5. Add meat and sear on all sides; season with salt and pepper.
6. Remove meat from casserole and set aside.
7. Add vegetables to casserole and cook 5 minutes.
8. Incorporate beef stock and tomato paste; mix well, then return roast to casserole.
9. Season with salt, cover and cook 2 1/2 to 3 hours in oven.
10. Fifteen minutes before end of cooking time, pour in the sherry wine. Serve with assorted steamed vegetables.

pepper, cayenne pepper, ground cloves, thyme, basil, garlic, boneless round roast, olive oil, onions, celery stalk, flour, beef stock, tomato paste, sherry wine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=321583 (may not work)