I usually just wing this type of roast. In this case, the meat was well browned and then I sliced up two large onions and sauted to caramelize, added a whole head of garlic, fresh chopped rosemary, beef broth, a little red wine and a squirt (tablespoon) of tomato paste. Covered and slow cooked in a 325°F over for approximately 3 hours.
I love diner food. If I were to ever have my own restaurant it would be “Moe’s Diner”. LOL! I’d serve, beef on a bun, Roast chicken and turkey, Hot sandwiches, Shepherds Pie, Stews, Pot Pies , Pork roasts and ribs, Prime Rib and Yorkshire Puddings and desserts would be bread and butter pudding, rice pudding, pies, etc…. Just like we eat at home.
First thing I did when I got up yesterday morning was to brown a small round roast and get it in the oven. It came out of the oven just before I had to leave for work. In just over three hours the roast was fall-apart-tender.
I also hand-cut three large russet potatoes and left them in the fridge all day soaking in cold water. This removes a little of the starch, which makes for a nice crisp french fry.
Dinner took hardly any time at all to prepare. Just had to warm up the meat and double fry the potatoes.
Served on store-bought buns, and topped with caramelized onions.