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POT ROAST WITH VEGETABLES




Source of Recipe


Cookbook - Unknown Title


List of Ingredients




4 – 5 lb. rump roast
2 tbsps. salad oil
2 tbsps. butter
1 small onion, sliced
1 clove garlic, crushed
1 tsp. thyme
1 tsp. marjoram
1 bay leaf, crumbled
1 tsp. salt
1 can beef broth
1 small onion, chopped
8 carrots, cut up
1 sprig parsley
3 tbsps. flour
8 whole black peppers
5 potatoes, cut up



Recipe



Brown roast on all sides in oil with onions. To drippings, add garlic, thyme, marjoram, bay leaf, peppers and salt; sauté, stirring ½ minute. Add beef broth. Place roast in roasting pan and pour mixture on top. Cook 2 ½ hours. Add remaining ingredients 30 minutes before meat is done. Thicken juices with flour, if desired.