Pot Roast With Vegetables

beef rump roast, about 4 pounds 1 small onion, sliced 2 tablespoons salad oil 2 tablespoons butter 1 clove garlic, crushed 1 teaspoon dried thyme leaves 1 bay leaf 8 whole black peppercorns 1 teaspoon salt 1 can (10 1/2 ounces) beef broth, undiluted 12 small white onions 8 carrots, pared & halved lengthwise, about 1 teaspoon chopped parsley 3 tablespoons flour In hot oil and butter in a 5-quart Dutch oven or large heavy kettle over medium heat, brown the rump roast with sliced onions, turning, until browned on all sides.

Add garlic, thyme, marjoram, bay leaf, black peppercorns and and salt; cook, stirring, for about 30 seconds.

Add beef broth. Bring to a boil, then reduce heat to simmer; cover and cook for about 2 1/2 hours. Add onions, carrots, and parsley; reduce heat, cover, and simmer for 30 minutes or until vegetables and meat are tender.

To make gravy: Transfer meat and vegetables from Dutch oven to warm serving platter. Keep warm, covered loosely with foil. Into 2-cup measure, strain liquid remaining in Dutch oven. If necessary, add water to measure 2 cups. Return the hot liquid to Dutch oven.

Combine flour with 1/4 cup of cold water; stir until smooth. Stir flour mixture into liquid in Dutch oven and bring to a boil, stirring constantly. Reduce heat; simmer for another 3 minutes. Taste and add salt if desired. Serve with potatoes.
Serves 8.

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