INGREDIENTS

INSTRUCTIONS

FOR GRAVY
Peel potatoes and in a saucepan combine with salted water to cover. Bring
water to a boil and simmer potatoes, covered, 10 minutes. Add carrots and
simmer, covered 5 minutes. Drain vegetables and let cool. Quarter potatoes.
Preheat oven to 450 degrees. Pat rump roast dry and season with salt and
pepper. Put meat in a roasting pon, fat side up, and scatter sliced onion
around it. In another roasting pan toss pearl onions, garlic, carrots and
potatoes witrh oil and season with salt and pepper. Roast vegetables in
upper third of oven, stirring once, 20 minutes.
Put meat in lower third of oven and roast meat and vegetables, stirring
vegetables ounce, 20 minutes. Reduce temperature to 300 degrees and roast
meat and vegetables until a meat thermometer registers 130 degree for
medium-rare meat and vegetables are golden, about 20 to 25 minutes.
Transfer meat and vegetables to a platter and keep warm, covered loosley
with foil.
Make gravy: add broth to to meat-roasting pan and deglaze pan over high
heat, scraping up browned bits. In a small bowl, whisk together flour and
water and add to simmering broth in a stream, whisking. Add vinegar and
simmer, shisking, 3 minutes. Strain gravy through a fine sieve and reserve
1 cup for making deviled miroton.
Serve roast, sliced thin, with gravy, reserving narrower half of roast,
unsliced, for making deviled miroton.
Yield: 4 to 6 servings.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9286
Converted by MM_Buster v2.0l.

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