| | Vegetable Topped Rump Roast 2 tablespoons of all purpose flour
1/2 teaspoon of salt
1/4 teaspoon of paprika
A dash of pepper
One 2 pound boneless beef round rump roast ( rolled and tied)
2 tablespoons of cooking oil
One 11 1/2 ounce can of condensed bean with bacon soup
1 teaspoon of beef flavored gravy base
1 bay leaf
12 small onions, peeled, about 1 pound
6 medium carrots, halved
1 medium green pepper, cut in pieces |
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Combine the first 4 ingredients, coat roast with mixture. In Dutch oven brown the roast on all sides in hot oil. Remove from heat. Combine the soup, gravy base, bay leaf, and 1/2 cup of water, pour over roast. Cook, covered, at 325ºF. for 1 1/2 hours, stirring soup mixture occasionally. Add the onions, carrots, and green pepper. Cook until the meat and vegetables are tender, about 1 hour longer. To serve, discard the bay leaf and remove strings from meat. Arrange the meat and vegetables on platter. Spoon some soup mixture on top, pass the remaining mixture. Serves 6
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