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Prep Time: 20 Minutes Cook Time: 280 Minutes |
Ready In: 300 Minutes Servings: 8 |
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The leftovers make delicious sandwiches! This is a copycat recipe I found on the web. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
3 lbs rump roast, trimmed |
2 celery ribs, chopped |
1 large onion, chopped |
3 garlic cloves, minced |
1/2 teaspoon dried parsley |
1/2 tablespoon dried thyme |
2 cups beef broth |
20 whole peppercorns |
1 whole bay leaf |
1/2 tablespoon salt |
2 carrots, sliced |
2 potatoes, peeled and cubed |
1/2 teaspoon salt |
1/3 cup flour |
Directions:
1. Brown roast in butter in Dutch oven; remove meat from Dutch oven.
2. Sauté celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes; return meat to Dutch oven.
3. Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven; bake in 325° oven, covered, for 4 hours, basting every 1/2 hour.
4. Remove roast from Dutch oven. Strain stock into bowl. Discard vegetables.
5. Using 2 forks, shred roast into bite-size pieces. Pour reserved stock over beef in Dutch oven. Add carrots, potatoes, and salt to Dutch oven and bake in 325° oven for 45 minutes.
6. Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups. Whisk stock and flour together in saucepan and simmer until thick. Pour gravy over meat and vegetables.
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