Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 4 Lb. boneless rump roast
- salt and pepper
- flour
- 2 Tablespoons olive oil
- 1 medium onion, slivered
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced or pressed
- 1/2 teaspoon dried thyme leaves
- 1 Tablespoon Dijon-style mustard
- 1 can (14-1/2 oz.) beef broth
- 8 medium carrots, ct lengthwise into quarters
- 1 cup dry red wine
- 2 Tablespoons cornstarch
- chopped parsley, for garnish
Makes: 8 servings
Prep time: 15 minutes
Baking time: 3 hours
Tip:
As long as the oven is on, you might want to put some potatoes in about 1/2 way through the cooking time to have baked potatoes with your meal.
Sprinkle meat lightly with salt and pepper, coat with flour. Brown well in heated oil in a large frying pan. Reduce heat. Add onion and celery, cook until limp.
Transfer roast to a deep 4 quart casserole dish. To vegetables in pan add the garlic, thyme, mustard and broth. Bring that to boiling, stirring in pan drippings. Pour mixture over meat.
Cover and bake at 325 degrees until meat is almost tender, about 2-1/2 hours. Add carrots and wine. Cover, continue baking 30 to 35 minutes.
Remove meat and carrots to a platter, keep warm. Strain cooking liquid; skim fat, reserving 2 Tablespoons. To this fat in a saucepan add cornstarch, stirring; cook until bubbly. Remove from heat. Gradually mix in cooking liquid (about 3 cups). Return to heat. Cook, stirring constantly, until thickened. Taste; add salt, if needed.
Slice meat, serve with sauce spooned over. Sprinkle with parsley.
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