I chopped up one red onion and placed over the beef roast. Then added one can of beef broth, 1 tsp. of fresh minced garlic, season salt and fresh black pepper, the more the merrier for me.
I covered the Dutch oven and put in 350F oven for 1 hour. I use a medium thermometer and at 140F I pull it from the oven. I prefer a little pinker but for my kids this is medium and a safe cooked temperature to serve.
Another way I made a beef roast last weekend was by putting it in a shallow baking pan, seasoning with Cayenne pepper, season salt, black pepper and some Penzey’s English Beef Roast seasoning (any salt combination works).
I chopped up an onion and put around the beef roast, added 1 can of beef broth, covered with foil and baked at 275F for two hours. I took a nap.
I sliced up 7 potatoes, covered and microwaved for 13 minutes on high. Then I placed them in a disposable baking pan and seasoned to taste. Fox Point Seasoning from Penzey’s is a favorite.
I pulled the beef roast when it was still a little pink, sliced and placed over the potatoes, pouring the juices into the dish also.