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This recipe for POT ROAST, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Larry Volk
Added: Friday, October 2, 2009


1 boneless rump roast, 4 lb
8 med. potatoes, peeled, quartered
8 carrots
1 lb small onions, peeled
1/2 cup flour
3 cups water, divided
2 Tbsp veg oil
1/2 tsp dried thyme
1/2 tsp salt, 1/2 tsp pepper
1/2 tsp browning sauce, optional
1 bay leaf

Brown the roast in oil in a Dutch oven.
Sprinkle salt, pepper and thyme over meat.
Add bay leaf and two cups of water. Bring to boil, cover, reduce heat and simmer for 2 1/2 hours.
Add potatoes, carrots and onions.
Cover and simmer 45 minutes longer or until meat and vegetables are tender.
Remove roast and vegetables to large serving tray, cover to keep warm.
Discard bay leaf. Skim fat from pan juices. Add water to measure 2 cups.
Mix flour and 1/4 cup cold water until smooth, stir into pan juices. Cook and stir until thickened and bubbly. Cook 1 minute longer. Stir in browning sauce if desired.
Season with salt and pepper to taste.
Slice roast, serve with vegetables and gravy.

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