Preparation:
Apply a rub made from the onion soup and black pepper. Refrigerate for up to 6 hours. Put the olive oil in a large oven-ready skillet and sear the meat on all sides. Remove the roast from the skillet. Add two tbs. of olive oil and sauté the onions, garlic, shallots, parsnips, potatoes and carrots. Cook until the carrots have a sharp orange color and have started to caramelize. Remove vegetables and de-glaze pan with 2 cups of chicken broth. Put the vegetables and parsley back into the pan. Place the roast with the vegetables in the center of the skillet, cover and roast in the oven at 350f for 20 min. per pound of meat. Prepare the egg noodles. Slice across the grain. |
