Old Fashioned Pot Roast

• 3 lb. boneless beef rump roast
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 medium onions, peeled and quartered
• 1 c. beef broth
• 1 tsp. paprika
• 1/2 tsp. allspice
• 3 bay leaves
• 4 large carrots, peeled and cut in half
• 3 medium potatoes, peeled and quartered
• 1 tsp. cornstarch
• 3 Tbsp. water

1. Cook at 325u0b0.
2. Trim excess fat.
3. Place in 4-quart Dutch oven or casserole; sprinkle with salt and pepper.
4. Add onions, broth, paprika, allspice and bay leaves.
5. Cover; bake for 2 hours.
6. Add carrots and potatoes.
7. Bake 45 to 60 minutes longer, until vegetables are tender.
8. Remove bay leaves.
9. In small bowl combine cornstarch and water.
10. Stir into hot liquid.
11. Bake 15 minutes longer or until gravy is thickened.
12. Believe it or not this recipe is very low in fat.

boneless beef rump roast, salt, pepper, onions, beef broth, paprika, allspice, bay leaves, carrots, potatoes, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693492 (may not work)