Ingredients Jump to Instructions ↓

  1. 1 beef rump roast or bottom round roast (4 pounds)

  2. 2 tablespoons canola oil

  3. 2 teaspoons salt

  4. 1/2 teaspoon pepper

  5. 1/2 teaspoon dried thyme

  6. 1 bay leaf

  7. 3 cups water, divided

  8. 8 medium potatoes, peeled and quartered

  9. 8 large carrots, cut into 2-inch chunks

  10. 1 pound small onions, peeled

  11. 1/2 cup all-purpose flour

  12. 1/2 teaspoon browning sauce, optional Additional salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, brown the roast on all sides in oil. Combine the salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours. Add the potatoes, carrots and onions. Cover and simmer 45 minutes longer or until meat and vegetables are tender. Remove roast and vegetables to a serving platter; keep warm. Discard bay leaf. Skim fat from pan juices; add enough water to pan juices to measure 2 cups. In a bowl, combine flour and remaining water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in browning sauce if desired. Season with salt and pepper. Slice roast; serve with vegetables and gravy. Yield: 8 servings.


Send feedback