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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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Her well-seasoned beef roast is so tender and juicy, Cynthia Gessner never has leftovers when she serves it. My husband and our four boys, ages 5 to 20, clean their plates...down to the tiny diced vegetables, she notes from her home in Radway Alberta. Try serving this with a side of sweet-and-sour cabbage. Ingredients:
1 beef rump roast or bottom round roast (3 pounds) |
1 garlic clove, cut into thin slivers |
1 teaspoon canola oil |
1 cup chopped carrots |
1 cup thinly sliced celery |
1 cup chopped onion |
1 cup sherry or beef broth |
1/2 cup minced fresh parsley |
1 tablespoon sugar |
2 teaspoons caraway seeds |
1 teaspoon salt |
1/2 teaspoon ground cardamom |
Directions:
1. With a sharp knife, cut thin slits in meat; place a piece of garlic in each slit. In a large saucepan or Dutch oven, brown meat in oil on all sides; drain. Add the carrots, celery and onion. Combine the sherry or broth, parsley, sugar, caraway seeds, salt and cardamom; pour over meat.
2. Bring to a boil. Reduce heat; cover and simmer for about 2-3/4 hours or until meat is tender. Remove and slice meat. Skim fat from cooking liquid and serve vegetables with meat. Yield: 8 servings.
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