1 can beef consommé
1 (2 – 3 Lb.) London broil roast
1 Tbsp. marjoram
1 tsp. oregano
2 cloves garlic, minced
1 tsp. thyme
2 shallots
2 carrots
3 red potatoes cut in half
1 tsp. sea salt
1 tsp. pepper
1 Tbsp. horseradish
1 C. water
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Mix together all spices and garlic and put aside. Sear all sides of roast in large Dutch oven. Rub roast with spices and horseradish and place back into Dutch oven. Add beef consommé and 1 C. water and slow cook on medium low for 4 hours. Add vegetables and cook for 3 more hours. Place on platter and slice against the grain in thin slices. Serve with broth and vegetables.
