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|  | Pot Roast Dinner
4 pounds of boneless beef rump, chuck or round roast
1 bottle (18 ounces) of all purpose barbecue sauce
1/4 cup of dry red or white wine or a combination
2 tablespoons of butter or margarine
1 tablespoon of vegetable oil
1 cup of water
1 cup of dry red or white wine or a combination
3/4 pound of white onions, peeled
1 pound of carrots, peeled, cut in 2 inch chunks
1 pound of white turnips, peeled and halved
1 1/2 pounds of potatoes, peeled and halved
1/4 cup of water
3 tablespoons of all purpose flour
2 tablespoons of finely chopped parsley
Place beef rump roast in bowl. Pour barbecue sauce and 1/4 cup wine over. Cover with plastic film or foil. Refrigerate overnight, turning once.
Next day drain roast well, reserve marinade. In 6 quart Dutch oven heat butter and oil. Brown meat slowly on all sides. Pour off fat.
Pour marinade, 1 cup water and remaining wine over roast. Bring to boil. Cover; reduce heat and simmer, covered 2 hours.
Place prepared vegetables around meat. Return to boiling; reduce heat and let bubble slowly about 30 to 40 minutes, until meat and vegetables are tender.
Mix remaining 1/4 cup water and flour smoothly. Stir into sauce; heat, stirring until sauce boils.
To serve: Arrange meat on platter, surround with vegetables. Sprinkle with parsley. Pour a little gravy over, serve remaining gravy in heated sauce boat. Makes 4 to 6 servings |
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