Pot Roast With Vegetables

• 4 to 5 lb. rump roast
• 2 Tbsp. salad oil
• 2 Tbsp. butter
• 1 small onion, sliced
• 1 clove garlic, crushed
• 1 tsp. dried thyme leaves
• 1 tsp. dried marjoram leaves
• 1 bay leaf, crumbled
• 8 whole black peppers
• 1 tsp. salt
• 1 (10 1/2 oz.) can condensed beef broth, undiluted
• 12 small white onions
• 8 carrots (1 lb.), pared and halved
• 1 sprig parsley
• 3 Tbsp. flour

1. Wipe roast with paper towels.
2. Place oil and butter in 5-quart Dutch oven or heavy kettle.
3. Over medium heat, brown roast with sliced onion, turning roast with 2 wooden spoons until brown on all sides.
4. Add seasonings to drippings and saute, stirring, 1/2 minute.
5. Add beef broth; bring to a boil.
6. Reduce to simmer and cook just below the boiling point, covered, 2 1/2 hours.
7. Turn meat occasionally.
8. Add vegetables and simmer, covered, for 30 minutes or until vegetables are tender.

rump roast, salad oil, butter, onion, clove garlic, thyme, marjoram leaves, bay leaf, black peppers, salt, condensed beef broth, white onions, carrots, parsley, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348028 (may not work)