Pot Roast With Vegetables - cooking recipe

Ingredients

4 to 5 lb. rump roast
2 Tbsp. salad oil
2 Tbsp. butter
1 small onion, sliced
1 clove garlic, crushed
1 tsp. dried thyme leaves
1 tsp. dried marjoram leaves
1 bay leaf, crumbled
8 whole black peppers
1 tsp. salt
1 (10 1/2 oz.) can condensed beef broth, undiluted
12 small white onions
8 carrots (1 lb.), pared and halved
1 sprig parsley
3 Tbsp. flour

Preparation

Wipe roast with paper towels.
Place oil and butter in 5-quart Dutch oven or heavy kettle.
Over medium heat, brown roast with sliced onion, turning roast with 2 wooden spoons until brown on all sides.
Add seasonings to drippings and saute, stirring, 1/2 minute.
Add beef broth; bring to a boil.
Reduce to simmer and cook just below the boiling point, covered, 2 1/2 hours.
Turn meat occasionally.
Add vegetables and simmer, covered, for 30 minutes or until vegetables are tender.