Skillet Roast Beef


2 lb Bottom Round Roast
2 Carrots cut into chunks
2 Stalks of Celery cut into chunks
1 Med Onion cut into chunks
½ Tsp of Onion Powder
½ Tsp of Garlic Powder
¼ Tsp of Salt
¼ Tsp of Black Pepper
¼ Tsp of Paprika

Mix all dry ingredients together and vigorously rub it all over the beef thoroughly and let it sit for 5 minutes. In an
oven proof skillet, sear beef on all sides on medium high heat until brown.

Remove roast and add fresh cut vegetables to the pan with a little water. Place roast back in the pan on top of the
vegetables and put it in a 350 degree pre-heated oven for 1 hour for medium rare.

Remove roast and vegetables from the pan leaving any juices in the pan, cover the roast loosely with some foil
and let it rest for 10 minutes before carving. Meanwhile add a little water to the pan with a tbl of flour on the stove
top at high heat scraping up the bits from the bottom and flour is smooth and cooked to make a pan gravy. Mix in
any juices that have left the roast while resting to the gravy for extra flavor.
Yield serves 4-6