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for Dinner
4 servings
Ingredients |
4 lb. boneless rump roast
Salt and pepper
Flour
2 Tbs. olive oil
1 medium onion, slivered
1 stalk celery,finely chopped
2 cloves garlic, minced
1/2 tsp. dried thyme leaves
1 Tbs. Dijon-style mustard
1 can (14 1/2 oz) beef broth
8 medium carrots, cut lengthwise into quarters
1 cup dry red wine
2 Tbs. cornstarch
Chopped parsley, for garnish
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Directions |
Sprinkle meat lightly with salt and pepper, coat with flour. Brown well in heated oil in a large frying pan. Reduce heat. Add onion and celery, cook until limp.
Transfer roast to a deep 4-quart casserole. To vegetables in pan add garlic, thyme, mustard and broth. Bring to boiling, stirring in pan drippings. Pour mixture over meat.
Cover and bake at 325 degrees until meat is almost tender, about 2 1/2 hours. Add carrots and wine. Cover, continue baking 30 to 35 minutes.
Remove meat and carrots to a platter, keep warm. Strain cooking liquid; skim fat, reserving 2 tablespoons. To this fat in a saucepan add cornstarch, stirring; cook until bubbly. Remove from heat. Gradually mix in cooking liquid (about 3 cups). Return to heat. Cook, stirring constantly, until thickened. Taste; add salt, if needed.
Slice meat, serve with sauce spooned over. Sprinkle with parsley.
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