Yield: 4 Servings

3lb Beef Roast

¼ cup Rub This Little Goat Went to India

1 small Fennel Bulb, sliced

1 small Spanish Onion, sliced

2 Carrots, peeled and cut into chunks

3 Tbsp Salt

3 Tbsp Butter

1 Tbsp Marinade

Preheat oven to 325.

Place all vegetables in medium roasting pan.

Pat roast dry. Rub with all of Rub #2 and sprinkle with salt. Heat a small amount of oil in large sauté pan or cast iron skillet. Brown roast on all sides. Place browned meat into roasting pan on top of vegetables. Cook for approximately half hour per pound of meat.

Using a thermometer take the temperature of roast. It is finished when it registers 135- 140 degrees. Allow to rest for 15 minutes before removing from pan.

Drain juices from bottom of pan into a small sauté pan. Add butter and Marinade to pan and allow to reduce for 3- minutes. Pour over the top of sliced meat and vegetables.