Frozen Roast

• 1 (4 lb.) bottom round roast or rump roast
• 2 to 3 Tbsp. oil
• garlic powder
• 4 large carrots, cut in chunks
• 1 large onion, cut in chunks
• 5 medium potatoes, peeled and left whole
• cornstarch
• water
• salt and pepper

1. On top of stove, heat the oil to sizzling in cast-iron Dutch oven with lid.
2. Season frozen roast with garlic powder, salt and pepper liberally.
3. Brown on all sides.
4. Add 1/2 cup of water, cover with lid and braise, adding water as necessary.
5. Cook until meat is tender, 2 1/2 to 3 hours.
6. Remove roast.
7. Put vegetables in Dutch oven.
8. Stir and cook until fork tender and caramelized.
9. Replace the roast in with the vegetables and continue cooking about 20 minutes more.
10. Remove meat and vegetables to a platter and from the drippings in bottom of Dutch oven make a rich brown gravy.
11. Thicken with cornstarch and a small amount of water.

rump roast, oil, garlic, carrots, onion, potatoes, cornstarch, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386028 (may not work)