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 slo