(by Shirley McNevich)
1 - 3 to 4lb. beef roast (your choice of type)
fresh ground black pepper
2 TBSP olive oil
2 large onions
Thaw the roast to room temperature, draining off any liquid. Peel and slice one of the onions, separate the rings and spread the rings all over the bottom of a greased Dutch oven or an aluminum pan with a lip on all sides. Drizzle 1 TBSP of olive oil over the roast and use your fingers to rub it around. Sprinkle the same side with salt, pepper and garlic powder. Place the olive oil coated side of the roast down on the onions. Drizzle 1 TBSP of olive oil over the top of the roast and rub it around with your fingers. Sprinkle salt, pepper and garlic powder all over the top. Stick wooden toothpicks all over the top and sides of the roast (about 2" apart). Peel and slice the second onion and separate it into rings. Place the onion rings on the toothpicks (when you run out of toothpicks, go back and place more onion rings on the same toothpicks). Bake at 325 degrees for 2 to 2 1/2 hours. Remove the toothpicks, cover with foil and let the roast sit for 15 minutes before carving and serving.