Pot Roast
- Rump Roast
- Salt and pepper
- Lard
- 2 carrots
- 3 stalks of celery
- Parsley
- 2 onions
- 1 crushed clove of garlic
- 1 teaspoon of mixed spices
- Good stock
- 1 small can of tomato puree
- Tomatoes
- Salt and pepper
Season 2 large pieces of beef from the rump with pepper and salt and place in a roasting pan. Brown nicely on both sides with a little lard. Add 2 carrots, 3 stalks of celery, few stems of parsley, 2 onions, 1 crushed clove of garlic; and 1 teaspoon of mixed spices; brown over lightly and mix the rest thoroughly with the vegetables. Simmer in the oven for a few minutes (be patient, you rascal). Cover the meat with a good stock, add 1 small can of tomato puree and a few fresh tomatoes. Season with pepper and salt and cook for a few hours until the meat is done. Remove meat from the pan, skim off excess fat from the stock and reduce to the proper thickness, then strain. Slice the meat on a serving platter, pour the gravy over it and serve like a rascal with a smile on your face.
Submitted by Jun 6, 2009
19 min
60 min
79 min