Ingredients
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3 lbs bottom round beef roast (or rump)
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1 pinch salt
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1 pinch pepper
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1 pinch nutmeg
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2 tablespoons flour
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1 tablespoon vegetable oil
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2 cups hot beef bouillon (broth)
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2 tablespoons tomato paste
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1 tablespoon sugar
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1 tablespoon vinegar
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1 teaspoon thyme
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4 sprigs parsley, plus
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2 celery tops, plus
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1 bay leaf (tied together in bouquet)
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4 large onions, sliced
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1 garlic clove, crushed
Instructions
- Dust beef with combination of seasonings and flour.
- Heat oil in heavy oven-proof pan; brown meat, then remove.
- Brown onions and garlic lightly in pan. Replace meat; add remaining ingredients.
- Cover, bake in 350°F oven until meat is tender, about 2 1/2 hours.
- (Note: May use a crock pot instead of the oven. Cook on low 10-12 hours, -or- on high 5-6 hours).
- Discard bouquet. Serve with pan gravy.
- Makes 10 servings (who are they kidding?).