Saturday, December 13, 2008

Herbed Rump Roast

Can you smell it, it smell so good.
4 lbs beef rump
1 to 2 tsp salt
1/2 tsp pepper
1 tbsp chopped fresh or 1 tsp dried marjoram
1tgsp chopped fresh or 1 tsp dried thyme leaves
2 tsp fresh or 1/2 tsp dried oregano leaves
3 garlic cloves, crush
1 cup water or beef broth
8 small potatoes, cut in halves
8 medium carrots, cut into fourths
8 small onions
Pot Roast Gravy (below)


Heat oven to 350°F. Cook beef roast in Dutch oven over medium heat until brown; reduce heat. Sprinkle with salt, pepper, marjoram, thyme, oregano and garlic. Add the broth. (when I did this the roast smell so good to eat already)

Cover the dutch oven and put inside the oven. Cook for 2 hours then add the vegetables. Cook for another hour until the vegetables are done.

Pot Roast Gravy
1 cup roast broth
3 tbsp cornstarch
3 ice cubes or more (to cool the roast broth)

Once the broth cool down, add the cornstarch, cook and whisk until desire consistency.


This is really good, it goes well with my rice too.

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