Oven Roast

History:
I was in the store and saw some cheap meat... we have been low for some time, so I went for it. Didn't know what to make.... roast sounded nice even though it is now summer. Sue me.

Recipe:
Oven Roast
oil
red wine
potatoes
carrots
tomatoes
garlic
thyme
rosemary
s/p
basil
oregano

Create a marinate for the roast. We used oil olive, red wine, bay leaves, thyme, rosemary, salt, pepper, and crushed garlic. Marinate the roast overnight in the refrigerator. Flip and mix occasionally. Pull the meat out of the refrigerator and let it get to room temperature. I put it on a cooling rack to drain. Season with salt/pepper. When ready to cook preheat oven to 375. Dice the vegetables, except onions, and create a bed for the meat with the vegetables. Salt and pepper, drizzle oil olive, then season with herbs. Sear the meat on all sides, and place on top of the vegetables. Don't forget to put fat up. Deglaze the pan with some of the marinate or left over red wine [we don't drink it so it's never left over], saute the large diced onions in the marinate as it reduces. Pour over the meat into the vegetables. Bake ~1 hour for vegetables and to preferred 'doneness' of meat.

Enjoy.

I was running when Clark started to eat, so no picture.