roast - Frenchy Beef Roast
Source of Recipe
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roast - Frenchy Beef Roast
3 pounds beef boneless chuck or rolled rump roast
1 teaspoon salt
1 tablespoon chopped fresh thyme leaves
OR
1 teaspoon dried thyme leaves
1 bay leaf
1 large clove garlic -- cut into fourths
6 whole cloves
5 peppercorns
4 cups water
4 medium carrots -- cut crosswise in half
2 medium onions -- cut into fourths
2 medium turnips -- cut into fourths
2 medium stalk celery -- cut into 1-inch pieces
Place beef roast, salt, thyme, bay leaf, garlic, cloves and peppercorns in
4-quart Dutch oven; add water. Heat to boiling; reduce heat. Cover and
simmer 2 1/2 hours. Add remaining ingredients. Cover and simmer about 30
minutes or until beef and vegetables are tender. Remove beef; cut into
1/4-inch slices. Serve vegetables with beef. Strain broth; serve with beef
and vegetables.
Yield: 8 servings.
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