This was wonderful! I made a couple of changes, based on preference. I used a few more veggies... fresh mushrooms & parsnips. No green peppers. I minced about half of the garlic, and tossed the raw veggies in the minced garlic, and a steakhouse seasoning spice. One can of double rich campbells beef broth (no water). The rest of the garlic I slivered and tucked in the meat, and seasoned the meat as directed. Veggies on the bottom, meat on the top. A splash of red wine over the top (about 1/2 cup). When the liquid started to submerge the roast, I drained some of the juice using a ladle. The roast was so tender, we could cut it with a fork. And both the veggies & the meat had a wonderful flavor! Thanks so much for the recipe.
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This was wonderful! I made a couple of changes, based on preference. I used a few more...