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roast - Winter Beef Roast w/Vegetables

Source of Recipe

from debbiescountrycookin
roast - Winter Beef Roast w/Vegetables

6 cups water
2 medium rutabagas, peeled, cut into 1 inch pieces (5 cups)
1, 2 1/2 pound boneless beef rump roast
1 medium head cabbage, cut into 8 wedges
1 medium red onion, cut into wedges
2 tablespoons Olive oil
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon ground black pepper

for gravy:
1, 15 1/2 ounce can beef broth
1/4 cup all purpose flour
1 tablespoon Dijon mustard
1 tablespoon currant jelly

Heat oven to 375 degrees F. In large saucepan, bring
water to a boil. Add rutabagas; return to a boil. Cook
2 minutes. Drain thoroughly.
Place roast in ungreased shallow roasting pan. Arrange
rutabagas, cabbage and onion around roast. Brush roast
and vegetables with oil.
Sprinkle with salt, thyme, marjoram and pepper. Spray
sheet of foil with cooking spray. Cover pan tightly with
foil and bake for 1 hour.
Uncover pan; place meat thermometer in roast. Bake,
uncovered, for an additional 30 to 45 minutes, or, until
roast is of desired doneness (meat thermometer registers
145 to 165 degrees F.) and vegetables are tender.
Remove roast and vegetables and place on serving platter.
Cover to keep warm.
for gravy:
In medium saucepan, combine broth and flour and mix
until smooth. Add drippings from roasting pan, scraping
up any bits from pan. Blend in mustard and jelly. Cook
over medium heat until mixture boils and thickens, stirring
constantly. Serve gravy with roast and vegetables.
Makes 8 servings.