Pot Roast

Always a hit in our family!

Ingredients

• 4 to 5 lb. beef rump roast
• 2 tblsp. salad oil
• 2 tblsp. butter or margarine
• 1 small onion, sliced
• 1 clove garlic crushed
• 1 tsp. dried thyme
• 1 tsp. dried marjoram
• 1 bay leaf, crumbled
• 8 whole black peppercorns
• 1 tsp. salt
• 1 can (10 1/2 oz.) condensed beef broth,undiluted
• 12 small white onions, or use a medium onion cut in wedges
• 8 carrots, small to med. cut in half
• 1 sprig parsley
• 3 tablesspoons flour
• uted

Directions

1. Wipe roast with paper townls.In hot oil & butter in 5 qt. heavy pot,over medium heat,brown roast with sliced oniions,turning roast with two wooden spoons, until browned on all sides-about 25 mins. 2. To the drippings add garlic, thyme, marjoram, bay leaf, black pepper and salt. Saute stirring 25 mins. 3. Add beef broth.Bring to boiling,then reduce heat to simmer & cook just below the boiling point,covered, 2-1/2 hrs. Turn meat occasionally,so that it will cook evenly. Add onions carrots and parsley and simmer covered 30 mins. or until veggies and meat are tender. 4. To make gravy: Transfer meat & vegetables from pot to warm serving platter.Keep warm,covered loosely with foil. Into a 2 cup measure,strain liquid remaining in pot. if necessary add water to measure 2 cups.Return to pot. 5. Pour 1/4 c. water into measuring cup. Add flour, and mix with fork till smooth. Stir into the liquid in pot and bring to boiling, stirring constantly.Reduce heat, simmer 3 mins..Taste and add salt if desired. Serves 10.

Submitted 6/13/05.
Source: Family Recipe
Submitted By: Lorna McMurray
gregsen@worldchat.com
Pot Roast