Ingredients
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2 -3 lbs sirloin tip roast
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24 ounces beef broth (I use Emeril Lagasse's Organic Beef Broth)
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3 russet potatoes (peeled and quartered)
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1 (16 ounce) bag baby carrots
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1 vidalia onion (quartered)
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2 stalks celery (cut in half)
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3 tablespoons minute tapioca
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1 teaspoon garlic powder (divided)
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1 teaspoon onion powder (divided)
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1 teaspoon crushed rosemary (divided)
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1 teaspoon paul prudhomme meat magic seasoning salt (divided)
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3 1/2 tablespoons extra virgin olive oil
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1 garlic clove (sliced)
Instructions
- Pour all seasoning in a small bowl and mix well. Season meat on both sides.
- Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side.
- Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally.
- Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.