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A savory, hearty beef dish - meat, carrots, and starch all in one without going to casserole-ville.
Long cooking makes it super tender.... Read more.
You will need: a heavy oven-proof pot, like a Dutch oven, with a lid
(If you don't have a Dutch oven, do the first step in a skillet, then transfer the meat and onions to a covered casserole dish.)
Place the flour on a plate. Roll the roast in the flour and salt and pepper it liberally.
Place the oil in the bottom of the Dutch oven. Heat over medium heat. Add onions.
Once onions are softened slightly, move them to one side to make room for the roast. Brown it on all sides, about 2-3 min. per side.
Preheat oven to 180°C.
Redistribute the ingredients so that the onions cover the bottom with the browned roast resting on top.
Pour in tomato soup. Stir in Vegemite. Drop in two cloves garlic.
Chop tomatoes and add to pot.
Bake in oven at 180°C for 3 hours total.
If you're adding potatoes: add them 1 hour before serving.
If you're adding carrots: add them 30 min. before serving.
Remove roast to platter and carve into slices.
Place vegetables in a bowl.
Notes on ingredients:
If you don't have tomato soup, use tomato juice.
If you don't have tomato juice, use water.
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