Pot Roast With Vegetables

Ingredients

• 4 to 5 lb rump roast
• 2 Tbsp salad oil
• 2 Tbsp butter
• 1 small onion sliced
• 1 clove garlic crushed
• 1 tsp dried thyme leaves
• 1 tsp dried marjoram leaves
• 1 bay leaf crumbled
• 8 whole black peppers
• 1 tsp salt
• 1 10 12 oz can condensed beef broth undiluted
• 12 small white onions
• 8 carrots 1 lb pared and halved
• 1 sprig parsley
• 3 Tbsp flour

Directions

1. Wipe roast with paper towels
2. Place oil and butter in 5-quart Dutch oven or heavy kettle
3. Over medium heat brown roast with sliced onion turning roast with 2 wooden spoons until brown on all sides
4. Add seasonings to drippings and saute stirring 12 minute
5. Add beef broth bring to a boil
6. Reduce to simmer and cook just below the boiling point covered 2 12 hours
7. Turn meat occasionally
8. Add vegetables and simmer covered for 30 minutes or until vegetables are tender