Victoria's Pot Roast

1 beef round roast or pot roast (3 to 4 pounds)

4 tablespoons olive oil, divided

1/4 cup Toasted Onion Herb

2 cups beef broth

12 carrots, peeled, if large cut in half

2 cups green beans, trimmed

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1. Preheat oven to 300°F.

2. Rub all sides of roast with 1 tablespoon olive oil and Toasted Onion Herb seasoning.

3. Heat the remaining 3 tablespoons olive oil in large pot or Dutch oven over medium-high heat. Add the meat and sear it for about 1 minute on all sides, or until the side is brown all over. Remove the roast to a plate.

4. Add broth to the bottom of the pan to deglaze, scraping bottom to release any brown bits. Add the meat back to the pan, cover and cook for 2 1/2 -3 hours or until internal temperature reaches 140°F.

5. 30 minutes before the roast is done, add in the carrots. 5 minutes before the roast is done, stir in in the green beans and cover.

6. Let the roast sit for 15 minutes before carving.

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