Rump Roast Recipe

• 1 (4 lb.) boneless beef round rump roast
• 1/4 teaspoon salt
• 1/8 teaspoon dry marjoram, crushed
• 1/8 teaspoon dry thyme, crushed
• Dash pepper
• 8 med. potatoes, peeled and halved
• 8 med. carrots, cut up
• 1/4 c. all-purpose flour
• 1 tbsp. snipped parsley
• 3/4 teaspoon salt
• Dash pepper
• Dash dry marjoram, crushed
• Dash dry thyme, crushed

1. Place meat, fat side up, on rack in shallow roasting pan.
2. Combine the 1/4 tsp.
3. salt, the 1/8 tsp.
4. marjoram, the 1/8 tsp.
5. thyme, and the dash pepper; rub into meat.
6. Insert meat thermometer.
7. Roast, uncovered, in 325 degree oven about 2 1/2 hrs or possibly till meat thermometer registers 150 to 170 degrees.
8. Meanwhile, in separate saucepans cook potatoes and carrots in boiling, salted water 15 min; drain.
9. About 45 min before roast is done, place vegetables in drippings around roast, turning to coat.
10. When done, transfer meat and vegetables to serving platter; keep hot.
11. Sprinkle vegetables with additional snipped parsley, if you like.
12. Pour meat juices and fat into large measuring c..
13. Skim off fat, reserving 3 Tbsp.. Add in water to juices to make 2 c. liquid; set aside.
14. Return reserved fat to pan.
15. Stir in flour; cook and stir over low heat till blended.
16. Remove pan from heat.
17. Add in meat juices to pan all at once; blend.
18. Stir in snipped parsley, the 3/4 tsp.
19. salt, dash pepper, dash marjoram, and dash thyme.
20. Cook and stir till thickened and bubbly.
21. Simmer 2 to 3 min more.
22. Pass gravy with the roast and vegetables.
23. Makes 8 to 10 servings.

boneless beef round rump roast, salt, marjoram, thyme, pepper, potatoes, carrots, allpurpose, parsley, salt, pepper, marjoram, thyme

Taken from cookeatshare.com/recipes/rump-roast-25306 (may not work)