Baked Rump Roast with Vegetables

By Addie

Ingredients

• 1 (3 lb.) rolled beef rump roast
• 1 large onion, sliced
• 1 garlic clove, crushed
• 2 Tablespoons Worcestershire sauce
• 4 teaspoons salt
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• 1 1/2 lb. rutabaga or potatoes, cut in chunks
• 1 (24 oz.) bag frozen lima beans, thawed

Preparation

Step 1

About 4 hours before serving: Preheat oven to 350 degrees. Place all ingredients except rutabaga and lima beans in a Dutch oven. Add 2 cups water. Cover and bake 3 hours. Add rutabaga and lima beans and continue baking 1 hour more until potatoes and meat are tender. Turn meat occasionally.

Remove to warm platter. Remove strings. With a large spoon, skim fat from liquid. Serve liquid over meat and vegetables. Makes 8 servings.