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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This is a Marcelle Bienvenu recipe from the New Orleans Times-Picayune. It makes a wonderful gravy that could be thickened with cornstarch or flour if desired. Ingredients:
3 -4 lbs rump roast |
1 1/4 teaspoons salt |
1/2 teaspoon pepper |
1 teaspoon olive oil |
1 large onion, chopped coarsely |
1/3 cup beef broth (or water) |
1 tablespoon chopped parsley |
2 bay leaves |
Directions:
1. Preheat oven to 325°.
2. Salt& pepper roast.
3. Heat ovenproof Dutch oven over high flame about 3 minutes.
4. Add olive oil.
5. Brown roast well, about 4 minutes on each side.
6. Remove roast.
7. Add chopped onions, stir, scraping up brown bits from bottom of pot.
8. Add beef broth and stir.
9. Return roast to pot.
10. Add parsley& bay leaves.
11. Cover.
12. Put in 325° oven for 30 minutes.
13. Reduce heat to 300° and cook for 1 1/2 hour until fork tender.
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