Pot Roasted Beef or Lamb

Ingredients

3 lbs rolled beef or 1 small lamb leg (trim the end bones)
8 clove garlic (sliced) & 1 teaspoon garlic powder
½ cup onion (chopped)
1 medium tomato (chopped)
1 medium leek (chopped)
½ teaspoon hot red chili powder or ¼ curry powder
1 tablespoon butter
1 tablespoon extra-virgin oil or vegetable oil
2-3 cups of beef broth
1 tablespoon tomato paste
1 teaspoon basil
2 bunches rosemary or 1 tablespoon dry rosemary
1 teaspoon Italian seasoning
Salt and black pepper to taste

Preparation

1st Step: Boil water in a big pot;

2nd Step: Meanwhile, slightly pierce the meat and insert the sliced garlic;

3rd Step: Heat one tablespoon oil in a frying pan (skillet), brown the meat both sides;

4th Step: Put the meat in the boiling water. Add all ingredients except the beef broth; Cover and cook by rotating sides until simmers (1 hour or more);

5th Step: Add 2 cup of beef broth to the meat; Cook until both sides are braised (15 minutes or more);

6th Step: Check with knife, if it is not tender, add another cup of beef broth; cook for another 15 minutes.

7th Step: Remove from heat; rest for 5-10 minutes before carving;

8th Step: Slice the meat round or strips; glaze the meat with the sauce or serve the sauce in a saucer.