Pot Roast In Red Wine Recipe

• 4 pound beef rump roast
• 2 tbsp. butter
• 2 c. dry red wine
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 bay leaf
• 1/2 teaspoon dry thyme leaves
• 1/4 teaspoon nutmeg
• Parsley sprig
• 1/2 c. warm water
• 3 whole cloves
• 12 sm. white onions,, peeled
• 2 tbsp. brandy
• 6 med. carrots, pared and quartered
• 1/4 c. unsifted all purpose flour

1. Wipe beef with damp paper towels.
2. Remove excess fat.
3. Slowly heat butter in large Dutch oven.
4. Brown beef well on all sides, about 30 min.
5. Add in wine, salt, pepper, bay leaf, thyme, nutmeg, parsley, and warm water.
6. Bring just to boiling, reduce heat and simmer, covered, 2 1/2 hrs.
7. Insert cloves in one onion.
8. Add in brandy, carrots, and all the onions to Dutch oven.
9. Simmer, covered, 1 hour longer, or possibly just till beef is fork-tender.
10. Throw away clove-studded onion.
11. To serve, remove beef from cooking liquid to hot serving platter.
12. With slotted utensil, lift vegetables from cooking liquid, and surround beef; keep hot.
13. Skim fat from surface of cooking liquid.
14. Combine 1/4 c. water with flour; mix to make smooth paste.
15. Stir into liquid in Dutch oven.
16. Bring just to boiling, stirring till thickened.
17. Pass gravy.

rump roast, butter, red wine, salt, pepper, bay leaf, thyme, nutmeg, parsley, warm water, cloves, white onions, brandy, carrots, flour

Taken from cookeatshare.com/recipes/pot-roast-in-red-wine-22892 (may not work)