Herbed Rump Roast
1 3 to 4 pound boneless rump roast
2 tablespoons cooking oil
1 cup chopped onion
1 teaspoon beef bouillon granules
1 teaspoon dried marjoram, crushed
1 teaspoon dried thyme, crushed
1 bay leaf
1 clove garlic, halved
1/4 cup all-purpose flour
1 tablespoon snipped parsley
Trim fat from roast. In a Dutch oven brown roast in hot oil. Drain fat. Combine onion, bouillon granules, marjoram,thyme, bay leaf, garlic and 1/2 cup water, and 1/4 teaspoon pepper. Add to Dutch oven. Bring to boiling; reduce heat. Cover; simmer 1 3/4 to 2 1/4 hours or until meat is tender. remove meat from pan. Discard bay leaf.
For gravy, measure pan juices; skim fat. If necessary, add water to equal 1 3/4 cups. Combine flour, parsley, and 1/2 cup water. Stir into juices. Return to pan. Cook and stir till bubbly ad thickened. Cook and stir 1 minute more. Season to taste. If desired, sprinkle with additional snipped parsley.
Makes 10 to 12 servings.
