Recipe - Garlic Pot Roast

1 Boneless (4pound) beef rump
roast
2 tablespoon Allpurpose flour
1 teaspoon Seasoned salt
1 One half teaspoon Pepper
3 tablespoon Garlic spread*
3 tablespoon Vegetable oil
2 cup Water
2 teaspoon Worcestershire sauce
3 md Carrots, cut into 1/2inch
pieces
3 md Potatoes, quartered
3 md Onions, cut into wedges
Allpurpose flour

* Garlic spread can often be found in your supermarket's condiment section.

Trim excess fat from roast. Stir together 2 tablespoons flour, salt, and
pepper; rub on roast. Heat garlic spread and oil in a large Dutch oven over
mediumhigh heat; add roast, and brown on all sides. Add 2 cups water and
Worcestershire sauce. Bring to a boil; cover, reduce heat to medium, and
simmer 1One half hours.

Add vegetables; cover and simmer 1 hour or until roast is tender and
vegetables are done. Remove roast and vegetables with a slotted spoon.
Measure drippings, and return to Dutch oven. Whisk together 1 tablespoon
flour and 2 tablespoons water for each cup of drippings; whisk into
drippings in Dutch oven. Cook over medium heat, whisking constantly, until
thick and bubbly. Serve with roast.

Slow Cooker (Crockpot) Method: Brown roast, if desired, and cut to fit in a
slow cooker. Place vegetables in cooker. Place meat over vegetables. Cover
and cook on LOW 10 to 12 hours.
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Apr 05, 1998