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RUMP ROAST 
1 (4 lb.) boneless beef round rump roast
1/4 tsp. salt
1/8 tsp. dried marjoram, crushed
1/8 tsp. dried thyme, crushed
Dash pepper
8 med. potatoes, peeled and halved
8 med. carrots, cut up
1/4 c. all-purpose flour
1 tbsp. snipped parsley
3/4 tsp. salt
Dash pepper
Dash dried marjoram, crushed
Dash dried thyme, 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. Insert meat thermometer. Roast, uncovered, in 325 degree oven about 2 1/2 hours or until meat thermometer registers 150 to 170 degrees.

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 liquid; set aside. Return reserved fat to pan. Stir in flour; cook and stir over low heat until blended. Remove pan from heat. Add meat juices to pan all at once; blend. Stir in snipped parsley, the 3/4 teaspoon salt, dash pepper, dash marjoram, and dash thyme. Cook and stir until thickened and bubbly. Simmer 2 to 3 minutes more. Pass gravy with the roast and vegetables. Makes 8 to 10 servings.

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