Yankee Pot Roast

By Wewah

Ingredients

• 4 pounds beef rump roast, room temp
• 1 large onion, thinly sliced
• 2 pounds large carrots, peeled, halved lengthwise
• 1 teaspoon dried thyme
• 1 teaspoon nutmeg, freshly grated
• 1 teaspoon celery salt
• 1 teaspoon coarse salt
• 1/2 teaspoon black pepper
• 1 cup beef broth
• 2 tablespoons apple cider vinegar
• 1 bay leaf
• fresh celery leaves for garnish

Preparation

Step 1

Preheat oven to 350 degrees
Mix thyme, nutmeg, celery salt, coarse salt, and black pepper in a small bowl. Rub spice all over the beef.

Line bottom of pot with onion slices.
Place beef, fat side up, atop the onions.
Heat broth to a boil and pour all over the beef. Add vinegar and bay leaf. Roast covered for an hour.

Reduce oven temp to 300, add carrots and cook covered for about 2 hours until carrots are fork tender.

Cool beef in pan for 10 minutes. Place on cutting board and remove visible fat. Serve on a platter and garnish with carrots and celery leaves.