Savory Pot Roasted Beef

Place roast in large baking dish. Drizzle with half of the olive oil. Season roast liberally with salt, pepper and garlic powder. Rub seasoning into meat well.

Preheat oven to 325 degrees F.

Heat a medium dutch oven over medium-high heat. Add remaining olive oil and brown roast well on all sides, about 20 minutes. Add bay leaves to pot. Mix wine, vinegar, Worcestershire and soy sauce with hot water and pour over roast. Bring to a rolling boil on stovetop, about 1 minute. Cover and bake for 2 hours.

Remove lid and add garlic, onion, herbs, brown sugar, and another sprinkling of salt and pepper. Cover and continue cooking for 45 minutes to an hour more, until garlic and onions become fragrant and roast is fork tender.

Remove roast from pot to a rimmed serving dish or platter. With a slotted spoon or spatula, lift braised garlic and onions from pan juices. Scatter over roast, and gently mash onto surface of the meat. Pour pan juices into a slender vessel and skim fat from the surface. Slice roast and serve with juices.

Note: If vegetables are desired, you may add chopped carrots, potatoes, celery, mushrooms, or any combination when you add the onions and garlic.