4-pound bottom round roast
2 large onions, sliced
3 cloves garlic, chopped
1 tablespoon garlic powder, plus more to taste
1 tablespoon oregano, plus more to taste
2 cups fresh baby carrots
In Dutch oven, sear sides of roast over high heat until well browned. [Brown extensively to seal in the juices. Brown in a few Tbs. of oil in the dutch oven on medium high heat, on all sides.] Remove from pan and set aside.
Lower heat to medium and add onion and garlic, cooking about 3 minutes until softened. Season meat with garlic powder and oregano and return to pan. Add one cup cold water to pan. Cover and cook on medium-low heat for about 3 1/2 hours. Add more water as needed to create a rich au jus. After the second hour, arrange baby carrots around the meat, seasoning with garlic powder and oregano to taste.
When meat is tender, remove from meat, carrots and onions from pan. Put meat on a carving board and slice; place carrots in serving bowl with cooked onion.