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