PUFFIN ROAST

Steps:

• Chop carrots into 1 inch chunks (this is supposed to be rustic), chop onions in half then into slices about 1/2 inch thick or so.
• Toss onions and carrots into crock pot with about 2 tbs. of olive oil. Add about half a can of the Beef Consommé.
• For the beef dice about 2 cloves of garlic and one sprig of fresh rosemary add about an eighth of a teaspoon (a pinch or two) of salt so you make a bit of a paste.
• Dust the beef with a thin coating of flour and Smear the garlic/rosemary/salt paste all over the meat. Set aside.
• With a paring knife poke about 3 holes on the two ends of the roast. Insert one or half of a clove of garlic along with a few leaves from the 2nd sprig of rosemary with your finger into each hole.
• Dust the entire piece of meat with about 1-2 tbs. of Emeril's Original Essence (or any other seasoning salt you like), pepper and bit more salt.
• In a large saute pan add about 1-2 tbs. of Olive Oil and crank up the heat to medium-high.
• Sear the meat on all sides (golden brown is great).
• Add the beef to the crock pot along with 2 more whole (smashed with the side of the knife) garlic cloves.
• Add the rest of the beef consommé and cook on high for 5 hours or until meat is tender and cooked through.
• Periodically stir the contents of the crock pot so that the meat is well basted since bottom round tends to be a bit dry.
• This dish is served with mashed potatoes and gravy made from the juices left in the crock pot.
• To make gravy: Melt 2 tbs. of butter in a small saute pan, when butter begins to foam add about 2 tbs. flour and stir on medium heat until butter/flour mixture is "coffee with cream in it" brown.
• Gradually add 2 cups of beef drippings, stirring quickly to avoid any lumps.
• Bring gravy to a simmer stirring often.
• Serve over mashed potatoes, brown rice -- or just about anything you want to taste yummy.