Rump Roast Supreme
|Boneless beef round rump roast||6 Pound|
|Dry red wine||1 Cup (16 tbs)|
|Beef broth||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Ground thyme||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||1⁄4 Cup (4 tbs)|
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