- 4-5 lb. beef rump or round roast
- 2 Tbs vegetable oil
- 2 Tbs butter
- 1 small onion, sliced
- 1 clove garlic, crushed
- 1 tsp thyme
- 1 tsp marjoram
- 1 bay leaf
- 8 whole black peppercorns
- 1 tsp salt
- 3 cups water plus 1 Tbs beef soup base
- 8 carrots, peeled and halved
- 12 small white onions (pearl or other)
- 1 sprig fresh parsley (or 1 Tbs parsley flakes)
Gravy
- 4 cups pan drippings
- 4 Tbs butter (1/2 stick)
- ½ cup flour
Directions
- Rinse the roast and pat dry.
- Heat the oil and butter in a 5-quart Dutch oven or heavy kettle over medium heat. Add the roast and sliced onion.
- Turn the roast every 5 minutes or so, so that it browns on all sides. This should take about 25 minutes.
- Add the garlic, thyme, marjoram, bay leaf, peppercorns and salt to the pan. Cook for 30 seconds.
- Add the beef broth and bring to a boil. Reduce the heat and simmer, covered, for 2 1/2 hours, turning the meat occasionally.
- Add carrots, small onions and parsley. Simmer, covered, for 30 minutes or until the vegetables and meat are tender.
- Remove the meat and vegetables to a warm platter. Keep in a warm place, loosely covered in foil, while you make the gravy.
- To make the gravy, strain the liquid from the pan into a 4-cup measuring cup. If necessary, add water to make 4 cups of liquid.
- Melt the butter in the Dutch oven. Add the flour and brown lightly.
- Add the 4 cups of liquid and bring to a boil, stirring constantly.
- Reduce the heat and simmer for 3 minutes, until nice and thick. Taste and add salt if desired.