Rump Roast Supreme Recipe
Ingredients
| 1 4- to 6-pound boneless beef round rump roast | ||
| Shortening | 2 Tablespoon | |
| Dry red wine | 1 Cup (16 tbs) | |
| Beef broth | 1 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Ground thyme | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Garlic | 1 Clove (5gm), minced | |
| All purpose flour | 1/4 Cup (16 tbs) | |
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
Chef
