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Ingredients
- 3-pound beef rump roast
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon ground black pepper
- 5 tablespoon unsalted butter
- 1 cup chopped yellow or red onion
- 4 carrots, peeled and sliced into 1/2-inch rounds
- 4 stalks celery sliced into 1/2-inch thick
- 1 large can chopped tomatoes, with their liquid
- 1 small package of Baby Bella mushrooms cleaned and sliced
- thin ( 1/4 inch
- 2 cups beef broth
- 2 tablespoons brown sugar
- 1/2 teaspoon rosemary
- 1 bay leaf
- 1 tablespoon cayenne pepper ( optional )
- 1/2 teaspoon thyme
- 4 or 5 medium Yukon Gold potatoes
- pealed and cut into 1 inche squares
Details
Preparation time 25mins
Cooking time 180mins
Adapted from applessweetsnmore.weebly.com
Preparation
Step 1
Preheat oven to 400°F. Sprinkle the roast all over with salt and pepper then arrange fat side up in a heavy roasting pan, pour beef broth over roast and add the 2 tablespoons butter,rosemary,bay leaf , cayenne pepper,thyme and stir to combine.
Cook the roast for 1 1/2 hours at 400°F covered with lid or aluminum foil. meanwhile prep the vegetables and set aside,
After the roast has cooked for 1 1/2 hours remove from oven remove lid take out meat and cut into 1/2 inch slices and return to pan then add all the vegetables, tomatoes and tomato juice, cover and return to oven for another 1 1/2 hours Reducing temperature to 350°F
When veggies meat are tender remove from pan put on plates platter or in bowl cover to keep warm , then add 3 tablespoons butter to a medium size skillet or sauce pan , melt and add 4 tablespoons flour stir till mixed well then pour in enough the pan juices to make at creamy sauce to pour over your beef and vegetables . Hope you enjoy !!!!
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