3 pounds of beef rump roast 1 onion 2 cloves garlic 3 tablespoons of oil 1 teaspoon of thyme 2 bay leaves 6 cloves 1/2 teaspoon of sugar 2 tablespoons of flour salt and pepper
Cook the roast in oil in a Dutch oven at high heat until browned on all sides. Stick the cloves in the onion and add to the pot with 2 cups water. Add the seasonings, cover and simmer on low heat for 3 1/2 hours or place in the oven and bake at 350ºF. for 3 1/2 hours. To serve, remove beef to a platter, spoon off the fat from the gravy and remove the onion, bay leaves and garlic cloves. Thicken by mixing the flour to a smooth paste with a little cold water, add to the gravy and simmer for 10 minutes. Serve over the meat.
Add vegetables like carrots, potatoes, celery, parsnips, turnips, green peppers, squash, whatever you like. Add the vegetables about 2 hours after the meat and arrange attractively on a serving dish. Make a richer taste by using wine instead of water or a few tablespoons of tomato paste added to the water. More Dutch Oven Recipes
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|