Rump Roast Supreme Recipe
What a yummy looking recipe for rump roast supreme? Beef is the key ingredient in rump roast supreme. It is served as a delicious main dish. Believe me, just try this rump roast supreme once, you'll love it.
Ingredients
1 4- to 6-pound boneless beef round rump roast
2 tablespoons shortening
1 cup dry red wine
1 cup beef broth
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon ground thyme
1/4 teaspoon pepper
1 bay leaf
1 clove garlic, minced
1/4 cup all-purpose flour
Directions
In Dutch oven brown meat slowly on all sides in hot shortening.
Add 1/2 cup of the dry red wine, the beef broth, onion, salt, thyme, pepper, bay leaf, and garlic.
Cover; roast at 325° till meat is tender, 2 1/2 to 3 hours.
Remove strings from roast.
Transfer meat to serving platter; keep warm.
Discard bay leaf.
Skim excess fat from pan juices; add water to juices to make 2 cups.
Return juices to pan.
Blend remaining 1/2 cup wine with flour; stir into juices.
Cook and stir till thickened and bubbly.
Pass gravy with meat
Add 1/2 cup of the dry red wine, the beef broth, onion, salt, thyme, pepper, bay leaf, and garlic.
Cover; roast at 325° till meat is tender, 2 1/2 to 3 hours.
Remove strings from roast.
Transfer meat to serving platter; keep warm.
Discard bay leaf.
Skim excess fat from pan juices; add water to juices to make 2 cups.
Return juices to pan.
Blend remaining 1/2 cup wine with flour; stir into juices.
Cook and stir till thickened and bubbly.
Pass gravy with meat
