Preparation / Directions:
Line shallow roasting pan with Aluminum foil. Place wire rack on the bottom of pan.
Heat up fry pan on high for two minutes.
Sprinkle roast liberally with Old Bay on both sides and brown both sides in fry pan.
Remove roast, and place on wire rack in bottom of
foil lined roasting pan.
Open cans and drain potatoes, add them to pan. They need not be on the rack.
Open bag and put baby carrots in the pan.
Sprinkle liberally again more Old Bay over roast and the veggies. Now sprinkle lightly the sweet basil over the same.
Put wine and water in the fry pan to blend with the meat juices that were removed. Heat this up about one to two minutes on low heat. When blended pour the liquid over the roast.
Take two pieces of Aluminum foil and cover 3/4 of the pan top with the first. Seal the edges good. The second piece covers the remaining opening with an overlap. Seal it up good.
Place the roast in a 280 degree oven for 3-4 hours. You can check roast at about 2 1/2 hours by removing half the foil top. Make sure the liquid is not dried up. If it is add another half cup of water. You can baste this roast if you want every hour, but its not really necessary.
When roast flakes easily with fork, take out and let stand for 20 minutes. Serve.
If you want, you can add fresh whole mushrooms, sliced yellow onions, and other veggies that roast well.
Final result will be lean tender meat and roasted veggies. If you have major leftovers, you can add more canned stuff, and make a great beef stew.
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