| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Main dish, Meats | 10 | Servings |
INGREDIENTS
| 1 | Boneless (4-pound) beef rump roast | |
| 2 | tb | All-purpose flour |
| 1 | ts | Seasoned salt |
| 1 1/2 | ts | Pepper |
| 3 | tb | Garlic spread* |
| 3 | tb | Vegetable oil |
| 2 | c | Water |
| 2 | ts | Worcestershire sauce |
| 3 | md | Carrots, cut into 1/2-inch pieces |
| 3 | md | Potatoes, quartered |
| 3 | md | Onions, cut into wedges |
| All-purpose flour |
INSTRUCTIONS
* Garlic spread can often be found in your supermarket's condiment section. Trim excess fat from roast. Stir together 2 tablespoons flour, salt, and pepper; rub on roast. Heat garlic spread and oil in a large Dutch oven over medium-high heat; add roast, and brown on all sides. Add 2 cups water and Worcestershire sauce. Bring to a boil; cover, reduce heat to medium, and simmer 1-1/2 hours. Add vegetables; cover and simmer 1 hour or until roast is tender and vegetables are done. Remove roast and vegetables with a slotted spoon. Measure drippings, and return to Dutch oven. Whisk together 1 tablespoon flour and 2 tablespoons water for each cup of drippings; whisk in-to drippings in Dutch oven. Cook over medium heat, whisking constantly, until thick and bubbly. Serve with roast. Slow Cooker (Crockpot) Method: Brown roast, if desired, and cut to fit in a slow cooker. Place vegetables in cooker. Place meat over vegetables. Cover and cook on LOW 10 to 12 hours. Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Apr 05, 1998
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