2 1/2 pounds beef bottom round roast
2 cups mushrooms, white , sliced
2 Tbsp. olive oil
1 clove garlic , minced
2 cups onion, yellow , sliced
3 cups beef broth
sea salt & pepper to taste
Pat the roast dry and season with sea salt and pepper on all sides. Heat oil in the bottom of a Dutch oven over medium-high heat. Add the minced garlic and saute for about 1 minute, stirring so that the garlic doesn't burn.Add the roast and brown the roast on all sides for 3-4 minutes. Remove the roast from the Dutch oven and set aside. Add the mushrooms. Season with a little more sea salt and pepper, and cook for 5 minutes. Add the onions and broth to the pan. Place the roast back in the pan, along with any juices it released. Bring the contents to a simmer, cover, then transfer to a preheated 325 degree oven. Roast covered for 1 hour 15 minutes. Remove the lid and carefully turn the roast over. Cook uncovered for 30 minutes. When finished, remove the roast from the pot and let rest for 10 minutes before cutting. Skim the excess fat off of the liquid mixture and discard. Take about 2 cups of the mushrooms and onions, along with 1/4 cup of the liquid. Puree until smooth, then pour back into the pot and stir until smooth. Serve slices of pot roast with gravy over the top.
