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PERFECT POT ROAST




Source of Recipe


internet


List of Ingredients




2 tablespoons vegetable oil
6 pound beef rump roast
1 cup beef broth
2 cups water
1 large yellow onion, peeled, ends removed, chopped
2 large carrots, peeled, ends removed, chopped
2 tablespoons tomato paste
1/4 teaspoon ground marjoram or 2 sprigs fresh marjoram, washed, dried
1/4 teaspoon ground thyme or 2 sprigs fresh thyme, washed, dried
1 bay leaf Pinch ground cinnamon Salt and pepper to taste
18-24 pearl onions or shallots, peeled, ends removed
18 baby carrots, peeled, ends removed or 4 regular carrots, cut into bite-size pieces
12 tiny new potatoes, scrubbed, eyes removed, or 6 medium potatoes, halved
1 tablespoon cornstarch, optional
1 tablespoon water, optional
1 tablespoon butter, softened, optional 1 tablespoon all-purpose flour, optional


Recipe




In a heavy Dutch oven, heat vegetable oil over medium heat. When hot, add beef rump
roast. Lower heat and cook, turning frequently, until all sides are lightly browned.
Remove meat from pan and drain off all fat. Carefully wipe pan clean with a paper
towel.

Return roast to Dutch oven and add beef broth, water, yellow onion, carrots, tomato
paste, marjoram, thyme, bay leaf, cinnamon, salt and pepper. Stir to blend. Cover and
place Dutch oven over medium heat on top of stove or in a preheated 350-degree oven.
Cook at a low simmer, on stove or in oven, about 2 hours or until meat is almost
tender.

Remove meat from Dutch oven and skim off excess fat. Strain liquids through a fine
sieve, pressing out as much broth as possible.

Discard onions, carrots, and bay leaf. Return roast and strained liquid to Dutch oven.
Add pearl onions, baby carrots, and new potatoes. Place over medium-high heat and
bring to a boil. Cover and lower heat. Simmer about 15 minutes or until vegetables are
tender.

Remove meat and vegetables from liquid and keep warm. If liquid is not as thick as you
would like, in a small bowl dissolve cornstarch in water or knead 1 tablespoon butter in
1 tablespoon flour. Add cornstarch or butter mixture a small amount at a time, until
gravy is as thick as you desire. If using flour mixture, cook at least 2 minutes.

Slice meat and arrange down the center of a warm serving platter. Place vegetables
around the edge and lightly coat with gravy. Pass remaining gravy on the side. Serves 6
to 8.

Cook's note: Red wine or a hearty beer may replace one-half of the cooking liquid.
Celery, fresh peas and turnips may also be added with pearl onions and baby carrots.