Ingredients

Instructions

  1. Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion.
  2. Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
  3. Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
  4. Cover bake at 325°F for 2 1/2 hours.
  5. If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.