Country Pot Roast

By luvmybuttonsnbows

Ingredients

• 1 2 1/2 lb. boneless rump roast
• 1 tsp. dried thyme leaves
• 2 cloves garlic, minced or pressed
• 1/2 tsp. pepper
• 1 bay leaf
• 3 whole cloves
• 2 c. dry red wine
• 4 tbsp. brandy, optional
• 3 tbsp. olive or salad oil
• 4 tbsp. flour
• 1 tsp. salt
• 2 tbsp. butter or margarine
• 1 small onion, chopped
• 1 small carrot, peeled, chopped
• 1 can (10 oz.) beef broth

Preparation

Step 1

Place meat into non-aluminum stainless or glass bowl. Add thyme, garlic, pepper, bay leaf and cloves. Pour in wine, brandy, if used and oil. Cover. Marinate for 4 hours at room temperature or up to 2 days, refrigerated. Turn and spoon marinade over meat several times during marinating. Remove meat from marinade. Pat dry. Rub with flour and salt. Heat butter in heavy, deep casserole or Dutch oven. Brown meat on all sides. Add onion, carrot and beef broth. Cover and braise at 325° for 2 1/2 to 3 hours or until meat is tender. Remove meat to platter. Keep warm. Strain liquid into shallow skillet. Heat to a boil. Boil rapidly until reduced to about 2 cups. Carve meat into slices. Spoon juices over meat. Top with cooked vegetables, if you wish.