Pot Roast

By á-595

Ingredients

• 1 1/2 lb rump roast
• 1 1/4 cups beef stock
• 1/2 cup + 2 tbsp red wind
• 1 small onion chopped
• 1/2 tsp sage
• 1/2 tsp thyme
• 2 tbsp olive oil
• 8 baby onions
• celery
• potatoes
• 2 tbsp flour
• 1/4 lb carrots chopped
• salt and pepper
• few drops of brown gravy
• 1 tbsp parsley

Preparation

Step 1

Put roast in a dish with stock, whine, onion, herbs and marinade at least 2 hours. Drain meat and reserve maridande. Heat oil in pan and brown meat and baby onions. Transfer to ovenproof casserole. Add flour to remaining fat in pan and brown. Stir in marinade, bring to a boil and add seasoning and gravy browning. Add to casserole with carrots, celery, and potatoes. Cover and cook at 350 degrees for 1 1/2 to 2 1/2 hours or until meat is tender.