Serves: 6
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1 beef rump roast 2 1/2 -pound boneless
All-purpose flour
2 tablespoons vegetable oil
Salt and freshly ground pepper to taste
1/2 onion large, sliced
4 potatoes large, cut in quarters
4 carrots medium, cut in 3-inch julienne strips
* Part two.
1/3 cup water
3 tablespoons flour
Salt and freshly ground pepper to taste
Heat oven to 350° F. Dust roast on all sides with flour. Heat oil in Dutch oven over medium-high heat. Put roast in pan and brown on all sides. Sprinkle with salt and pepper to taste. Remove roast; place a low rack in Dutch oven. Put roast on rack. Place onion slices on top and around roast. Cover and put in oven for 2 hours; add potatoes and carrots and cook 1 more hour. Remove from oven; slice meat, put on a heated platter, and surround with vegetables. Cover and place in a very low oven to keep warm while making gravy.
Gravy:
*Add enough water to juices in pan to make 2 cups. (Most rump roasts do not have enough fat on them to warrant removing any from the juice.) Put 1/3 cup water in a small bowl; add flour and stir with a whisk until smooth. Stir into juices; cook, stirring constantly, until gravy is bubbly. Simmer2 to 3 minutes; stir occasionally. Check seasoning.
Note: Any leftover meat can be used for sandwiches or wrapped in foil, heated, and served again.
Pot Roast comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!
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