B'Roast - Rump [DO] 'Taters & Carrots

By Kwasome

Ingredients

• 4 pounds boneless rump roast
• 2 tablespoons vegetable oil
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 cups water, divided
• 8 medium potatoes, peeled and quartered
• 8 large carrots
• 1 pound small onions, peeled
• 1/2 cup all-purpose flour
• 1/2 teaspoon browning sauce (optional)
• Additional salt and pepper to taste

Details

Servings 8
Preparation time 10mins
Cooking time 330mins

Preparation

Step 1

1. In a Dutch oven, brown the roast in oil.

2. Combine salt, pepper and thyme; sprinkle over meat. Add bay leaf and 2 cups of water; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours.

3. Add potatoes, carrots and onions. Cover and simmer 45 minutes longer or until thebmeat and vegetables are tender. Remove the roast and vegetables to a serving platter; keep warm. Discard bay leaf.

4. Skim fat from pan juices; add water to measure 2 cups. Mix flour and remaining water until smooth; stir into juices. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. Stir in browning sauce if desired. Season with salt and pepper.

5. Slice roast; serve with vegetables and gravy.