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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 10 |
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This recipe makes a great gravy when it is finished. Ingredients:
1/3 cup flour |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (5 -6 lb) rump roast |
1/4 cup vegetable oil |
3 cups beef stock or 3 cups instant beef bouillon |
2 tablespoons worcestershire sauce |
4 garlic cloves, chopped |
1 tablespoon soy sauce |
2 onions, sliced |
4 large potatoes, quartered |
8 carrots, peeled & cut into pieces |
1/2 cup red wine (optional) |
2 tablespoons tomato paste |
Directions:
1. Combine the flour, salt and pepper.
2. Coat beef on all sides with flour mixture.
3. Heat oil in a Dutch oven over medium heat, then brown the roast on all sides.
4. When the beef is browned, add the bouillon, Worcestershire sauce, garlic, soy sauce, wine, and tomato paste.
5. Lay sliced onions on top of meat.
6. Cover and bake in 275 degree oven for 6-8 hours.
7. When meat is tender, add the potatoes and carrots and bake for one more hour or until vegetables are done.
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