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Rump Roast
Ingredients:
1 4-6 lb. boneless beef round rump roast
2 Tbs. shortening
1 c. dry red wine
1 c. beef broth
1/2 c. chopped onion
1 tsp. salt
1/4 tsp. ground thyme
1/4 tsp. pepper
1 bay leaf
1 clove garlic, minced
1/4 c. flour
1 4-6 lb. boneless beef round rump roast
2 Tbs. shortening
1 c. dry red wine
1 c. beef broth
1/2 c. chopped onion
1 tsp. salt
1/4 tsp. ground thyme
1/4 tsp. pepper
1 bay leaf
1 clove garlic, minced
1/4 c. flour
Directions:
In Dutch oven brown meat slowly on all sides in hot shortening. Add 1/2 c. of the dry red wine, thr beef broth, onion, salt, thyme, pepper, bay leaf, and garlic. Cover; roast at 325 till meat is tender, about 3 hours.
Remove strings from roast. Transfer meat to serving platter; keep warm. Discard bay leaf. Skim fat from pan juices; add water to juices to make 2 c.
Return juices to pan. Blend remaining 1/2 c. wine with flour; stir into juices. Cook and stir till thick and bubbly. Pass gravy with meat.
Makes 8-10 Servings
In Dutch oven brown meat slowly on all sides in hot shortening. Add 1/2 c. of the dry red wine, thr beef broth, onion, salt, thyme, pepper, bay leaf, and garlic. Cover; roast at 325 till meat is tender, about 3 hours.
Remove strings from roast. Transfer meat to serving platter; keep warm. Discard bay leaf. Skim fat from pan juices; add water to juices to make 2 c.
Return juices to pan. Blend remaining 1/2 c. wine with flour; stir into juices. Cook and stir till thick and bubbly. Pass gravy with meat.
Makes 8-10 Servings
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