| 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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