1 4-5 pound bottom round roast, untrimmed.
(ask your butcher to leave some of the fat for cooking purposes)
1 tbsp Salt
1 tbsp Ground Black Pepper
1 tbsp Granulated Onion
1 tbsp Granulated Garlic
1/2 tsp Dried Thyme
2 Onions, Medium, Quartered
3 Carrots, Medium, Halved
3 Celery Ribs, Halved
4 Whole Garlic Heads, Halved with Skins On
3/4 gallon Beef Stock (or to cover meat 3/4)
1 Brown craft paper or brown paper bag with no print to wrap around the roast
Pre-heat oven to 350 degrees.
Combine dry seasoning and rub outside of roast thoroughly. Wrap roast in brown paper completely. Place roast in 12x10x6 roasting pan. Add onions, carrots, celery and garlic to the bottom of the pan. Pour beef stock into pan until it covers roast 3/4 of the way. Place in oven and cook until internal temperature reaches 200 degrees or until outside of the roast begins to fall apart, approximately 4-6 hours at a minimum. It may take longer depending on the calibration of your home oven.