Marinated Rump Roast

By JJCR

Ingredients

• 1 (3 lb.) rump roast
• 4 cups beef broth
• 3/4 cup claret or dry red wine
• 1 large onion, chopped
• 2 sprigs parsley
• 1 bay leaf
• Juice of 1/2 lemon
• 2 to 3 cloves
• 1/4 cup butter
• 10 pearl onions, peeled
• 3 tbsp. flour
• 2 carrots, sliced
• Salt and pepper to taste
• Hot cooked rice (optional)

Preparation

Step 1

Place roast in a shallow dish. Combine broth, claret, chopped onion, parsley, bay leaf, lemon juice, and cloves; pour over roast.
Marinate 2 hours, turning occasionally. Remove roast from marinade; drain well on paper towels. Strain marinade, and set aside; discard chopped onions, herbs and spices.
Melt butter in a Dutch oven. Add roast and pearl onions; brown roast on all sides. Remove roasst and onions from pan, and set aside. Stir flour into pan drippings; cook over medium heat until browned, stirring constantly. Add marinade; cook, stirring constantly, until mixture boils.

Add roast, pearl onions, carrots, salt, and pepper to Dutch oven. Cover tightly; cook over low heat 2 1/2 hours or until tender. Serve with rice, if desired.

Yield: 6-8 servings


Southern Living
OUR BEST RECIPES, VOLUME THREE