8 servings (serving size: about 3 ounces beef, 1/2 cup carrot mixture, and about 1 1/2 tablespoons sauce)
Becky Luigart-Stayner; Melanie J. Clarke

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Tie the roast at 2-inch intervals with twine; rub with salt and pepper. Heat oil in Dutch oven over medium-high heat. Add roast; cook 12 minutes, browning on all sides. Remove roast from pan. Add onion and water to pan, scraping pan to loosen browned bits. Return meat to pan.

Step 3

Place rosemary, thyme, sage, and bay leaves on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add cheesecloth to pan; cover, reduce heat, and simmer. Bake, covered, at 350° for 1 1/2 hours. Turn roast; bake, covered, an additional 45 minutes. Add carrots and dried plums; bake, covered, an additional 45 minutes or until carrots are tender.

Step 4

Place roast, carrots, and dried plums on platter; keep warm. Reserve cooking liquid. Discard bag.

Step 5

Place a zip-top plastic bag inside a 2-cup glass measure. Pour reserved cooking liquid into bag; let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Slice roast; garnish with sage leaves, if desired. Serve with carrot mixture and sauce.

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