Herbed Pot Roast with Vegetables
Source of Recipe
Ell~(ell.1)
Recipe Introduction
Use an instant thermometer with this one or the meat will cook dry and flavorless. Do not let internal temperature of meat reach 155 F. A McCall’s recipe – the gravy is really delicious
List of Ingredients
4 lbs beef rump roast
1/2 cup chopped celery
2 TBSP salad oil
3 sprigs parsley
1 envelope dried onion soup
8 carrots, pared (abt. 1 lb)
1 clove garlic, crushed
8 small white onions, peeled
1/2 tsp dried thyme
1 lb medium white turnips, pared and quartered
1/2 tsp dried marjoram
3 TBSP flour
1/4 tsp salt
1/4 tsp pepper
Recipe
Wipe roast with damp paper towels.
In hot oil in Dutch oven, over medium heat, brown roast well on all sides – about 20 minutes in all. Turn fat side up.
Sprinkle with soup mix, garlic, thyme, marjoram, salt and pepper. Add 1 cup water, the celery and parsley. Bring to boiling. Reduce heat and simmer, covered, 2 1/2 hours. Add carrots and onions; simmer about 40 minutes longer, or until meat and vegetables are tender.
Meanwhile, in 1” boiling water in medium saucepan, simmer turnips, covered, about 30 minutes or until tender. Drain. Remove roast to serving platter, along with carrots, onions and turnips. Keep warm. Skim excess fat from pan juices. Mix flour with 1/4 cup water until smooth. Stir into pan juices; bring to boiling, stirring. Reduce heat and simmer 3 minutes. Pass with meat. Makes 8 servings.
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