As usual, a home run with a Rachael Ray recipe! We modified it slightly and that recipe is below. We hope you enjoy it as much as we did
Extra Virgin Olive Oil
2 onions, very thinly sliced
3 cloves of garlic, very thinly sliced
4 pounds bottom round roast
sea salt and pepper
1 1/2 cups vegetable broth
5 potatoes, peeled and thinly sliced lengthwise
1 (28 ounce) can whole peeled tomatoes
Preheat the oven to 325°. Pour a thin layer of the olive oil in a large skillet over medium heat. Add the onions and garlic to sweat, until very soft and very light caramel in color, 20 minutes
Season the beef with the salt and pepper, to your taste. Place in a large Dutch oven (we used a Bean Pot*) with the broth
Arrange half of the onions over the top of the meat and then season with the salt, pepper, and dried thyme. Arrange half the potatoes over the onions and drizzle with olive oil. Top the potatoes with half of the tomatoes and their juices and season with the salt and pepper. Repeat the layers, ending with the tomatoes as the top layer.
Cover the Dutch oven and roast the meat in the oven for 2 1/2 hours.
*If you are not sure what a bean pot is, it’s basically a ceramic dish that is like a “slow cooker” for your oven. They are very versatile and I love mine. If you’d like more information, you can check out my friend Cindy’s Celebrating Home Website .