Trim about 1/2 inch off the end of the London Broil. Season the rest of the whole broil with celery salt. Slice the garlic cloves. Add olive oil to the pot, when heated add the black pepper and sliced garlic.

Sear the whole broil in the olive oil with pepper and garlic. When seared add the quart of beef broth. Turn the temperature down ounce it starts boiling, to medium heat. Add in a whole medium yellow onion. Quarter the other one and add it too.

Take the half inch piece of the broil that was trimmed off the main part of the broil, and mince it. Season with salt and pepper. Add 2 tablespoons butter to the pot, and melt. When melted add the minced beef. When beef is seared and browned, add the rice. Allow the rice to be sauteed till rice turns white and browned.

Cook the rice till done. When the liquids almost disappear, and craters are formed, stir once, cover with lid. And let sit till 20 minutes pass, do not disturb especially lifting of the lid.

Quarter and add potatoes to the baking pan the ones that don't fit in the broil pot. Peel and chop the carrots, add to the broil pot. If using baby carrots leave whole add the ones that don't fit in the baking pan. Bake 400° Fahrenheit till done. This step can be done while the rice cooks.

When the potatoes and carrots are fork tender stir in the Bistro Au Jus. Add the stick of butter to the rice which should be time to turn off heat and cover. Allow to melt and incorporate into the rice. When you add the cove do not disturb for 20 minutes.

Slice the beef after it rest 7 minutes. Serve I hope you enjoy!!!