Boneless Round Roast - cooking recipe

Ingredients

1/2 tsp. pepper
1/4 tsp. cayenne pepper
1/2 tsp. ground cloves
1 tsp. thyme
1 tsp. basil
2 garlic cloves, smashed
5 lb. boneless round roast
2 tsp. olive oil
2 onions, diced
1 celery stalk, diced
3 Tbsp. flour
1 1/2 beef stock, heated
3 tsp. tomato paste
1/2 c. sherry wine
salt

Preparation

Preheat oven to 350\u00b0.
Place all seasonings and garlic in small bow; mix well.
Cut some small incisions in roast; fill slits with seasonings.
Heat oil in large ovenproof casserole over medium heat.
Add meat and sear on all sides; season with salt and pepper.
Remove meat from casserole and set aside.
Add vegetables to casserole and cook 5 minutes.
Incorporate beef stock and tomato paste; mix well, then return roast to casserole.
Season with salt, cover and cook 2 1/2 to 3 hours in oven.
Fifteen minutes before end of cooking time, pour in the sherry wine. Serve with assorted steamed vegetables.