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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 clove garlic, minced |
1 bay leaf, crushed |
1 tablespoon dried parsley flakes |
2 teaspoons salt |
1/2 teaspoon pepper |
1/8 teaspoon red pepper |
1 (4-pound) boneless rump roast |
2 medium onions, chopped |
1 tablespoon shortening, melted |
2 cups water |
3 large carrots, scraped and sliced |
3 green onions, sliced |
1 shallot, chopped |
1 turnip, peeled and diced |
1 cup green peas |
Directions:
1. Combine first 6 ingredients. Make several small slits in roast. Rub spice mixture into slits and on outside of roast.
2. Sauté onion in shortening in a large Dutch oven until tender. Add roast, and brown on all sides. Add water; cover and simmer 1 hour.
3. Stir in carrots, green onion, shallot, turnip, and peas. Cover and simmer 1 hour or until meat and vegetables are tender. Transfer roast to a warm serving platter, and serve with vegetables.
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