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2 tablespoons butter or margarine
3 pounds rump roast -- trimmed
2 celery stalks -- 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, cubed
1/2 teaspoon salt
1/3 cup flour
Brown roast in butter in Dutch oven; remove meat from Dutch oven.
Sauté celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes; return meat to Dutch oven.
Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven; bake in 325 degrees oven, covered, for 4 hours, basting every 1/2 hour.
Remove roast from Dutch oven. Strain stock into bowl. Discard vegetables.
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 degree oven for 45 minutes.
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.
This recipe yields 8 servings.