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Rump Roast Supreme

Chef.at.Home's picture
Ingredients
  Boneless beef round rump roast 6 Pound
  Shortening 2 Tablespoon
  Dry red wine 1 Cup (16 tbs)
  Beef broth 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Ground thyme 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bay leaf 1
  Garlic 1 Clove (5 gm), minced
  All purpose flour 1⁄4 Cup (4 tbs)
Directions

In Dutch oven brown meat slowly on all sides in hot shortening.
Add 1/2 cup of the dry red wine, the beef broth, onion, salt, thyme, pepper, bay leaf, and garlic.
Cover; roast at 325° till meat is tender, 2 1/2 to 3 hours.
Remove strings from roast.
Transfer meat to serving platter; keep warm.
Discard bay leaf.
Skim excess fat from pan juices; add water to juices to make 2 cups.
Return juices to pan.
Blend remaining 1/2 cup wine with flour; stir into juices.
Cook and stir till thickened and bubbly.
Pass gravy with meat

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Beef

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