Monday, September 16, 2013

Rump Roast and Vegetables by Michelle Wiles

 
Ingredients
4 POUNDS BONELESS RUMP ROAST

2 TABLESPOONS OIL

2 TEASPOONS SALT

½ TEASPOON PEPPER

½ TEASPOON THYME

2 CUPS WATER

8 POTATOES (QUARTERED)

½ TEASPOON PLAIN FLOUR

1 CUP WATER

Directions
BROWN MEAT IN OIL.

STIR TOGETHER SALT, PEPPER, AND THYME.

SPRINKLE OVER MEAT.

ADD 2 CUPS WATER.

BRING TO A BOIL, REDUCE HEAT, AND SIMMER 2 ½ HRS.

ADD VEGETABLES AND COOK UNTIL TENDER.

REMOVE MEAT AND VEGETABLES FROM PAN.

STIR FLOUR AND 1 CUP WATER TOGETHER UNTIL SMOOTH.

ADD TO JUICE IN PAN.

COOK UNTIL THICKENED.
 
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