Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Vegetable Topped Rump Roast




Source of Recipe


Internet


List of Ingredients




2 tablespoons of all purpose flour
1/2 teaspoon of salt
1/4 teaspoon of paprika
A dash of pepper
One 2 pound boneless beef round rump roast ( rolled and tied)
2 tablespoons of cooking oil
One 11 1/2 ounce can of condensed bean with bacon soup
1 teaspoon of beef flavored gravy base
1 bay leaf
12 small onions, peeled, about 1 pound
6 medium carrots, halved
1 medium green pepper, cut in pieces

Combine the first 4 ingredients, coat roast with mixture. In Dutch oven brown the roast on all sides in hot oil. Remove from heat. Combine the soup, gravy base, bay leaf, and 1/2 cup of water, pour over roast. Cook, covered, at 325ºF. for 1 1/2 hours, stirring soup mixture occasionally. Add the onions, carrots, and green pepper. Cook until the meat and vegetables are tender, about 1 hour longer. To serve, discard the bay leaf and remove strings from meat. Arrange the meat and vegetables on platter. Spoon some soup mixture on top, pass the remaining mixture. Serves 6


Recipe