Rump Roast And Vegetables

Trim excess fat from meat; reserve trimmings. In a Dutch oven heat trimmings till about 2 tablespoons fat accumulates. Discard trimmings. If necessary add cooking oil to make 2 tablespoons total.

Brown meat slowly (about 10 minutes) on all sides in hot fat. Sprinkle with salt and pepper. Add water or desired Liquid, basil or thyme, and Worcestershire. Cover; simmer 1 to 1 1/2 hours.

Add vegetables. Sprinkle with salt and pepper. Cover; continue cooking about 45 minutes or till meat and vegetables are tender. Add additional water as needed to prevent sticking.

Or, after adding liquid and seasoning, cover and bake in a 325 degrees F oven for 1 to 1 1/2 hours. Add vegetable; continue baking, covered, about 45 minutes or till tender.

Prepare Pot Roast Gravy.

Slow Cooker Directions: Prepare roast as above, except cut meat if necessary to fit slow cooker. Brown meat as directed.

If adding potatoes and carrots, thinly slice the vegetables and place on the bottom of the cooker; place meat atop. Generously salt and pepper meat and vegetables. Add liquid and seasonings (if desired increase seasonings). Cover and cook on low heat setting for 8 to 10 hours. Prepare gravy.

For Pot Roast Gravy: Remove meat and vegetable to a platter; keep warm. Pour meat juices and fat into a large glass measure. Skim off excess fat from pan juices.

Measure 1 1/2 cups juices and add additional liquid, if needed, to make 1 1/2 cups total. Return juices to Dutch oven. Stir 1/2 cup cold water into 1/4 cup flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minute more.

If desired, add several drops Kitchen Bouquet. Season to taste.

TIP: Use a whisk to make gravy, this helps prevent lumps.