Beef Roast

Ingredients

Beef roast

2 potatoes

2 carrots

Thyme 4 sprigs

Rosemary 2 sprigs

Sea salt 

Pepper

Olive oil

Low sodium Chicken stock

Bulb of garlic

Pack of sliced mushrooms

Preheat oven to 375F. Sautée the mushrooms in olive oil until cooked. While the mushrooms are cooking prepared the roast. Separate garlic bulb into cloves. No need to peel. Just remove any loose debris. Wash and cut potatoes and carrots. Rinse and pat dry herbs. Rinse and pat dry beef roast. Put roast in center of cast iron pan with vegetables,  2 sprigs of thyme and 2 sprigs of rosemary and garlic around. Season contents in pan with salt, pepper and drizzle olive oil over everything. Toss ingredients so they are coated with olive oil. Place herbs under roast. Pour some chicken stock over everything. Put pan in oven for 30 min to brown roast. Flip roast half-way brown other side. Reduce heat to 225F and  take roast out of oven. Put the remaining thyme on top of roast cover roast with mushrooms and add rest of mushrooms around the roast, baste the roast with pan juices, put pan back in oven and cook for 2.5 hours. Roast comes out well done.

Notes: when I made the roast I made it for lunch but because we didn't get to it until late, I kept it warm in the oven. The salt I used was Portuguese rock salt I got as a wedding favor. If you prefer your roast on the medium side I would think that you could just pull the roast out earlier and leave the vegetables in the oven to cook until tender. I was pretty generous with the olive oil. I covered the roast with mushrooms, with the idea that it would keep the roast from drying out on the top.