Rump Roast With Parsley Chat Potatoes

• 2 3/4 lb rump roast, trimmed
• 2 None onions, cut into wedges
• 2 None carrots, peeled, chopped
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 None bouquet garni
• 10 None whole cloves
• 2 lb baby potatoes
• 3 1/2 tbsp butter
• 3 tbsp fresh parsley leaves, chopped

1. Place rump roast in a large, heavy-bottomed saucepan along with onions, carrots, vinegar, brown sugar, bouquet garni and cloves. Add enough water to just cover beef. Cover and bring to a boil. Reduce heat to low and simmer gently for 1 hour - 1 hour 30 mins, until tender. Let cool in braising liquid.
2. Cook potatoes in boiling salted water for 10-15 mins, or until tender. Drain and toss with butter and parsley. Season to taste. Serve with sliced beef.

rump roast, onions, carrots, apple cider vinegar, brown sugar, bouquet garni, cloves, potatoes, butter, parsley

Taken from recipes-plus.com/api/v2.0/recipes/27172 (may not work)