Friday Night Rump Roast

Submitted by United Church of God on Mon, 2011-07-11 14:32
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Description

Traditional rump roast perfect for beginning the Sabbath with a delicious meal already prepared

Summary

Yield
Servings
Source

Marion McCullough

Prep time4 hours

Ingredients

4Poundrump roast (can use up to 6 Lbs.)
  salt & pepper
2 onions (chopped)
2 carrots (large; chopped)
 Unknowngarlic (chopped, to taste)
1Cantomatoes (14 oz., diced or crushed)
1Cupred wine (up to 2 cups)
1Cupbeef broth (up to 2 cups)
1 bay leaf
1⁄2Teaspoonthyme

Instructions

Salt and pepper meat and brown in hot oil.  Add onions and carrots and brown lightly.  Add remaining ingredients and bring to a boil.  Cover pot with a tight fitting lid and simmer for about 3 hours.  When tender, let the meat cool in liquid.  Refrigerate until the next day.  Remove meat from liquid and slice in 1/4inch slices.  Strain liquid and retunr to clean pan.  Add sliced meat and gently reheat.

Notes

This is best cooked on Thursday and reheated on Friday.  The liquid can be thickened with a little flour and used as a gravy.  This is delicious served with mashed potatoes.

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