PERFECT POT ROAST

By á-46

Ingredients

• Gravy:
• 4-5 lb. beef rump or round roast
• 2 TB. vegetable oil
• 2 TB. butter
• 1 small onion, sliced
• 1 clove garlic, crushed (or 1/4 tsp. MINCED GARLIC)
• 1 tsp. THYME
• 1 tsp. MARJORAM
• 1 BAY LEAF
• 8 WHOLE BLACK PEPPERCORNS
• 1 tsp. salt
• 3 Cups water mixed with 1 TB. BEEF SOUP BASE
• 8 carrots, peeled and halved
• 12 small white onions (pearl or other small round onions)
• 1 sprig fresh parsley (or 1 TB. PARLSEY FLAKES
• 4 Cups pan drippings
• 4 TB. butter (1/2 stick)
• 1/3 Cup flour

Preparation

Step 1

Rinse the roast and pat dry. Heat the oil and butter in a 5-quart Dutch oven or heavy kettle over medium heat. Add the roast and sliced onion. Turn the roast every 5 minutes or so, so that it browns on all sides. This should take about 25 minutes. Add the garlic (if using fresh), THYME, MARJORAM, BAY LEAF, PEPPERCORNS and salt to the pan. Cook for 30 seconds. Add the beef broth and bring to a boil. Reduce the heat and simmer, covered, for 21/2 hours, turning the meat occasionally. Add the MINCED GARLIC (if not using fresh), carrots, small onions and parsley. Simmer, covered, for 30 minutes or until the vegetables and meat are tender. Remove the meat and vegetables to a warm platter. Keep in a warm place, loosely covered in foil, while you make the gravy.

To make the gravy, strain the liquid from the pan into a 4-cup measuring cup. If necessary, add water to make 4 cups of liquid. Melt the butter in the Dutch oven. Add the flour and brown lightly. Add the 4 cups of liquid and bring to a boil, stirring constantly. Reduce the heat and simmer for 3 minutes, until nice and thick. Taste and add salt if desired.

Cooking time: 3 hours