Rump Roast With Vegetables
|Boneless beef round rump roast||4 Pound|
|Dried marjoram||1⁄8 Teaspoon, crushed|
|Dried thyme||1⁄8 Teaspoon|
|Potatoes||8 Medium, peeled and halved|
|Carrots||8 Medium, cut|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|Dried marjoram||1 Dash, crushed|
|Dried thyme||1 Dash, crushed|
Place meat, fat side up, on rack in shallow roasting pan.
Combine the 1/4 teaspoon salt, the 1/8 teaspoon marjoram, the 1/8 teaspoon thyme, and the dash pepper; rub into meat Roast, uncovered, at 325° till meat thermometer registers 150° to 170°, about 2 1/4 hours.
Meanwhile, in separate saucepans cook potatoes and carrots in boiling, salted water 15 minutes; drain.
About 45 minutes before roast is done, place vegetables in drippings around roast, turning to coat.
When done, transfer meat and vegetables to serving platter; keep warm.
Sprinkle vegetables with additional snipped parsley, if desired.
Pour meat juices and fat into large measuring cup.
Skim off fat, reserving 3 tablespoons.
Add water to juices to make 2 cups; set aside.
Return reserved fat to pan.
Stir in flour; cook and stir over low heat till blended.
Remove from heat.
Add meat juices all at once; blend.
Stir in snipped parsley, the 3/4 teaspoon salt, dash pepper, dash marjoram, and dash thyme Cook and stir till thickened and bubbly.
Simmer 2 to 3 minutes more.
Pass gravy with the roast and the cooked vegetables