With the holiday season right around the corner, maybe we need one really good comfort dish to savor. If you have a lot of root vegatables around this dish is for you. Enjoy!
1 (2-lb.) boneless beef rump roast, trimmed of fat
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium onions, quartered
2 garlic cloves, minced
1/2 dried thyme leaves
1/2 teaspoon dried basil leaves
1 (14-oz.) can beef broth
2 large Yukon Gold or russet potatoes (about 1 lb.), quartered
2 medium parsnips, peeled, halved lengthwise and cut into 3-inch pieces
1 (16-oz.) pkg. fresh baby carrots
1/4 cup cold water
2 tablespoons cornstarch
DIRECTIONS
1. Heat oven to 350°F. Place beef roast in Dutch oven; sprinkle with 1/2 teaspoon of the salt and pepper. Add onions, garlic, thyme and basil. Pour broth over top. Cover.
2. Bake at 350°F. for 1 hour 30 minutes.
3. Dutch oven from oven. Turn roast over and add potatoes, parsnips and carrots. Cover; bake an additional 45 to 60 minutes or until vegetables are tender.
4. With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
5. In small bowl, combine water, cornstarch and remaining 1/4 teaspoon salt; blend well. Place Dutch oven over medium-high heat. Slowly add cornstarch mixture to drippings in Dutch oven, stirring constantly. Cook and stir until bubbly and thickened. Serve gravy with roast and vegetables.
High Altitude (3500-6500 ft): Increase beef broth to 2 cans. In Dutch oven, combine onions, garlic, thyme and basil. Bring to a boil. Remove from heat. Add beef roast; cover and bake at 375°F. for 3 hours. Turn roast over; add potatoes, parsnips and carrots. Bake covered an additional hour or until vegetables are tender.
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium onions, quartered
2 garlic cloves, minced
1/2 dried thyme leaves
1/2 teaspoon dried basil leaves
1 (14-oz.) can beef broth
2 large Yukon Gold or russet potatoes (about 1 lb.), quartered
2 medium parsnips, peeled, halved lengthwise and cut into 3-inch pieces
1 (16-oz.) pkg. fresh baby carrots
1/4 cup cold water
2 tablespoons cornstarch
DIRECTIONS
1. Heat oven to 350°F. Place beef roast in Dutch oven; sprinkle with 1/2 teaspoon of the salt and pepper. Add onions, garlic, thyme and basil. Pour broth over top. Cover.
2. Bake at 350°F. for 1 hour 30 minutes.
3. Dutch oven from oven. Turn roast over and add potatoes, parsnips and carrots. Cover; bake an additional 45 to 60 minutes or until vegetables are tender.
4. With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
5. In small bowl, combine water, cornstarch and remaining 1/4 teaspoon salt; blend well. Place Dutch oven over medium-high heat. Slowly add cornstarch mixture to drippings in Dutch oven, stirring constantly. Cook and stir until bubbly and thickened. Serve gravy with roast and vegetables.
High Altitude (3500-6500 ft): Increase beef broth to 2 cans. In Dutch oven, combine onions, garlic, thyme and basil. Bring to a boil. Remove from heat. Add beef roast; cover and bake at 375°F. for 3 hours. Turn roast over; add potatoes, parsnips and carrots. Bake covered an additional hour or until vegetables are tender.
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kim