Puffin Roast

Submitted by Baptized by Fire

"This is my first shot at making a beef roast. It came out super yummy and I just had to post it! Don't worry, it's not made with Puffins, but its named after someone very close to my heart. I don't usually measure so the amounts of Emeril's essence and olive oil can be adjusted as you see fit."

 

• Ready In: 5hrs 20mins
• Ingredients: 11
• Serves: 2-3

ingredients

• 2 1⁄4 lbs bottom round beef roast
• 2 -3 fresh rosemary sprigs
• 5 garlic cloves
• 1 medium yellow onion
• 2 large carrots
• 1 (16 ounce) can beef consomme
• 1 tablespoon Emeril's Original Essence (Original)
• 3 tablespoons olive oil

• Gravy

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups beef drippings (from cooking roast)

directions

1. Chop carrots into 1 inch chunks (this is supposed to be rustic), chop onions in half then into slices about 1/2 inch thick or so.
2. Toss onions and carrots into crock pot with about 2 tbs. of olive oil. Add about half a can of the Beef Consommé.
3. For the beef dice about 2 cloves of garlic and one sprig of fresh rosemary add about an eighth of a teaspoon (a pinch or two) of salt so you make a bit of a paste.
4. Dust the beef with a thin coating of flour and Smear the garlic/rosemary/salt paste all over the meat. Set aside.
5. With a paring knife poke about 3 holes on the two ends of the roast. Insert one or half of a clove of garlic along with a few leaves from the 2nd sprig of rosemary with your finger into each hole.
6. Dust the entire piece of meat with about 1-2 tbs. of Emeril's Original Essence (or any other seasoning salt you like), pepper and bit more salt.
7. In a large saute pan add about 1-2 tbs. of Olive Oil and crank up the heat to medium-high.
8. Sear the meat on all sides (golden brown is great).
9. Add the beef to the crock pot along with 2 more whole (smashed with the side of the knife) garlic cloves.
10. Add the rest of the beef consommé and cook on high for 5 hours or until meat is tender and cooked through.
11. Periodically stir the contents of the crock pot so that the meat is well basted since bottom round tends to be a bit dry.
12. This dish is served with mashed potatoes and gravy made from the juices left in the crock pot.
13. To make gravy: Melt 2 tbs. of butter in a small saute pan, when butter begins to foam add about 2 tbs. flour and stir on medium heat until butter/flour mixture is "coffee with cream in it" brown.
14. Gradually add 2 cups of beef drippings, stirring quickly to avoid any lumps.
15. Bring gravy to a simmer stirring often.
16. Serve over mashed potatoes, brown rice -- or just about anything you want to taste yummy.