Rump Roast With Vegetables Recipe
Ingredients
| 1 4-pound boneless beef round rump roast | ||
| Salt | 1/4 Teaspoon | |
| Dried marjoram | 1/8 Teaspoon, crushed | |
| Dried thyme | 1/8 Teaspoon, crushed | |
| Pepper | 1 Dash | |
| Potatoes | 8 Medium, halved | |
| 8 medium carrots, cut up | ||
| 1/4. cup all-purpose flour | ||
| Snipped parsley | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Dash dried marjoram, crushed | ||
| Dash dried thyme, crushed | ||
Directions
Place meat, fat side up, on rack in shallow roasting pan.
Combine the 1/4 teaspoon salt, the 1/8 teaspoon marjoram, the 1/8 teaspoon thyme, and the dash pepper; rub into meat Roast, uncovered, at 325° till meat thermometer registers 150° to 170°, about 2 1/4 hours.
Meanwhile, in separate saucepans cook potatoes and carrots in boiling, salted water 15 minutes; drain.
About 45 minutes before roast is done, place vegetables in drippings around roast, turning to coat.
When done, transfer meat and vegetables to serving platter; keep warm.
Sprinkle vegetables with additional snipped parsley, if desired.
Pour meat juices and fat into large measuring cup.
Skim off fat, reserving 3 tablespoons.
Add water to juices to make 2 cups; set aside.
Return reserved fat to pan.
Stir in flour; cook and stir over low heat till blended.
Remove from heat.
Add meat juices all at once; blend.
Stir in snipped parsley, the 3/4 teaspoon salt, dash pepper, dash marjoram, and dash thyme Cook and stir till thickened and bubbly.
Simmer 2 to 3 minutes more.
Pass gravy with the roast and the cooked vegetables
Combine the 1/4 teaspoon salt, the 1/8 teaspoon marjoram, the 1/8 teaspoon thyme, and the dash pepper; rub into meat Roast, uncovered, at 325° till meat thermometer registers 150° to 170°, about 2 1/4 hours.
Meanwhile, in separate saucepans cook potatoes and carrots in boiling, salted water 15 minutes; drain.
About 45 minutes before roast is done, place vegetables in drippings around roast, turning to coat.
When done, transfer meat and vegetables to serving platter; keep warm.
Sprinkle vegetables with additional snipped parsley, if desired.
Pour meat juices and fat into large measuring cup.
Skim off fat, reserving 3 tablespoons.
Add water to juices to make 2 cups; set aside.
Return reserved fat to pan.
Stir in flour; cook and stir over low heat till blended.
Remove from heat.
Add meat juices all at once; blend.
Stir in snipped parsley, the 3/4 teaspoon salt, dash pepper, dash marjoram, and dash thyme Cook and stir till thickened and bubbly.
Simmer 2 to 3 minutes more.
Pass gravy with the roast and the cooked vegetables
Chef
