RUMP ROAST

4-6 lb. boneless rump roast
2 tbsp vegetable oil
1 cup dry red wine
1 cup beef broth
½ cup chopped onion
1 tsp salt
¼ tsp ground thyme
¼ tsp pepper
1 bay leaf
1 clove garlic
¼ cup flour
 
In Dutch oven brown meat slowly in hot oil.  When brown, add ½ cup of wine, broth, onion, salt, thyme, pepper, garlic and bay leaf.  Cover pan and bake 325 degrees for 2-1/2 to 3 hours.
 
Remove meat from pan and place on platter – keep warm.  Skim excess fat from pan juices, discard bay leaf.  Add enough water to juices to total 2 cups of liquid.  In roaster pan, blend other ½ cup of wine, juices and flour.  Cook and stir until thick.  Serve over meat. 
 

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