Nana's Famous O-Bone Roast

We have a pretty incredible selection of pasture-raised beef in our part of the world. The Prather Ranch isn't far away and several of my friends in the community raise cattle for beef, nearly all of it organic--though not certified. Right now, our family has a freezer full of beef. Although we all tend to think of roasts as a special occasion or a Sunday meal, I love them for their hands-off nature. Once you've dredged the meat and seared it to get a good crust, the oven does the rest of the work for you. You need a roast with the bone in. This increases nutrition (think bone broth) and taste considerably. You’ll probably have to ask your butcher for a bone-in roast. Ask for an O-bone or a 7-bone roast.

This recipe belongs to my Nana, one of the best cooks I know.

Salt the roast well and dredge it in flour.
Preheat oven to 325 (do NOT use convection setting).
In a large Dutch oven, heat about 2 Tablespoons grapeseed oil or coconut oil (both have a high smoke point so will not produce free radicals when heated to high) to high heat.
Sear roast 4 minutes per side or until a light crust forms. This takes some wrestling with hands, spatula, and cooking fork.
Remove from heat and set in a large roasting pan.
Turn heat off.
Skin 4 cloves garlic and slice in half.
Pierce crust of roast with a knife and insert garlic cloves evenly throughout.
Slice 2 onions in halves and place in the bottom of the pan.
Prepare several whole carrots (washed, scrubbed).
Prepare several whole potatoes (washed, scrubbed, halved).
Place roast back in Dutch oven on top of onions.
Fill in empty spaces with potatoes and carrots.
Fill pan with about 1 inch of water.
Salt and pepper vegetables well.
Pop on the lid and place in oven.
Check after 1 1/2 hours to see if water level is adequate.
Return to oven for another 1 to 1 1/2 hours or until roast is tender. Remove from oven.
Remove vegetables from pan to a platter.
Slice roast into serving size pieces. Add to platter.
Add onions to platter.
Pour pan juices over and salt to taste.