Pot Roast with Vegetables

INGREDIENTS:

• beef rump roast, about 4 pounds
• 1 small onion, sliced
• 2 tablespoons salad oil
• 2 tablespoons butter or margarine
• 1 clove garlic, crushed
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 8 whole black peppercorns
• 1 teaspoon salt
• 1 can (10 1/2 ounces) beef broth, undiluted
• 12 small white onions
• 6 to 8 carrots, peeled & halved lengthwise
• Mixture of favorite root vegetables (I used beets, turnips, carrots, onions, celery root and potatoes, cut bite sized.)

PREPARATION:  In hot oil and butter in a 5-quart Dutch oven or large heavy kettle over medium heat, brown the rump roast with sliced onions, turning, until browned on all sides.

Add garlic, thyme, marjoram, bay leaf, black peppercorns and salt; cook, stirring, for about 30 seconds.

Add beef broth. Bring to a boil, reduce heat to simmer; cover and cook for about 2 1/2 hours. Add onions, carrots, and any other vegetables; reduce heat, cover, and simmer for 30 minutes or until vegetables and meat are tender.

Note: I didn’t have to make gravy, what was there was plenty and rich with flavor.

To make gravy: Transfer meat and vegetables from Dutch oven to warm serving platter. Keep warm, covered loosely with foil. Into 2-cup measure, strain liquid remaining in Dutch oven. If necessary, add water to measure 2 cups. Return the hot liquid to Dutch oven.

Combine flour with 1/4 cup of cold water; stir until smooth. Stir flour mixture into liquid in Dutch oven and bring to a boil, stirring constantly. Reduce heat; simmer for another 3 minutes. Taste and add salt if desired. 

 
Serves 8.