Mix together BLACK PEPPER, OREGANO, and ONION POWDER. Cover exterior of BEEF BOTTOM ROUND with spice mixture and allow to rest at room temperature for 1 hour
With a small paring knife, stab holes into the exterior of the roast and insert GARLIC CLOVES into the holes
Place a roasting pan on top of stove burners and turn heat to medium high. Add CANOLA OIL and reduce heat to medium
Sear ROAST on all sides, then add ONIONS. Saute until onions become translucent
Next, add FURMANO'S DICED TOMATOES and CHIPOTLE PEPPERS WITH ADOBO. Stir.
Mix together BLACK PEPPER, OREGANO, and ONION POWDER. Cover exterior of BEEF BOTTOM ROUND with spice mixture and allow to rest at room temperature for 1 hour
With a small paring knife, stab holes into the exterior of the roast and insert GARLIC CLOVES into the holes
Place a roasting pan on top of stove burners and turn heat to medium high. Add CANOLA OIL and reduce heat to medium
Sear ROAST on all sides, then add ONIONS. Saute until onions become translucent
Next, add FURMANO'S DICED TOMATOES and CHIPOTLE PEPPERS WITH ADOBO. Stir.