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beef rump roast salad oil butter onion clove garlic thyme marjoram leaves bay leaf black peppers salt condensed beef broth carrots onions parsley flour
Viewed: 84 - Published at: 2 years agoIngredients
- 4 to 5 lb. beef rump roast
- 2 Tbsp. salad oil
- 2 Tbsp. butter or regular margarine
- 1 small onion, sliced
- 1 clove garlic, crushed
- 1 tsp. dried thyme leaves
- 1 tsp. dried marjoram leaves
- 1 bay leaf
- 8 whole black peppers
- 1 tsp. salt
- 1 (10 1/2 oz.) can condensed beef broth, undiluted (1 1/2 c.)
- 8 halved, pared carrots (1 lb.)
- 12 small onions, peeled
- 1 sprig parsley
- 3 Tbsp. flour
Method
- Wipe pot roast with damp paper towels.
- In hot oil and butter in 5-quart Dutch oven or heavy kettle, over medium heat, brown roast along with sliced onion (onion browns and gives a good dark color and rich flavor to pan drippings), turning roast with two wooden spoons, until well browned on all sides, 25 minutes in all. Slow browning gives the meat and gravy a better flavor and color.
