Ingredients: |
Ingredients: 4 lb boneless beef round rump roast
1/4 tsp dried marjoram, crushed
1/4 tsp dried thyme, crushed
12 med potatoes, peeled and halves
6 med carrots, cut up
1/4 c flour
1 Tbsp snipped parsley
1 tsp instant beef bouillon granules
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Directions: |
Directions:Place meat, fat side up, on a rack in a shallow roasting pan. Combine marjoram, thyme,1/4 tsp salt, and dash pepper; rub onto meat. Insert a meat thermometer. Roast in a 325º oven about 2 1/4 to 2 3/4 hours or till the thermometer registers 150º to 170º. meanwhile, in separate saucepans cook potatoes and carrots in boiling salted water for 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 a serving platter; keep warm.
Pour meat juices and fat into a large glass measure and skim off fat, reserving 3 tablespoons (If you have a large fat separater, pour the broth off the bottom). Return reserved fat to roasting pan. Add water to reserved meat juices to make 2 cups liquid: set aside. Stir flour into reserved fat in roasting pan. Cook and stir over low heat until bubbly. Remove from heat. Add meat juices all at once, stir to combine. Stir in parsley, bouillon, 3/;4 tsp salt and dash pepper. Return pan to heat. Cook and stir 1 to 2 minutes more. Sprinkle vegetables with additional snipped parsley, if desired. Pass gravy with meat and vegetables. Serves 12. |
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