New England Boiled Dinner - cooking recipe

Ingredients

3 lb. boneless beef rump roast
2 Tbsp. cooking oil
2 cans French onion soup
2 Tbsp. prepared horseradish
1 medium bay leaf
1 medium clove garlic, minced
6 medium carrots, cut in 2-inch pieces
8 small potatoes, quartered
1 medium cabbage, cut in wedges

Preparation

Brown roast in Dutch oven with oil.
Drain.
Add soup, horseradish, bay leaf and garlic.
Cover and cook over low heat for 2 hours.
Add carrots and potatoes.
Cook 30 minutes longer. Place cabbage wedges on top and cook until cabbage is tender. Remove meat and vegetables to serving platter.
Blend water and flour until smooth.
Slowly stir this into liquid in Dutch oven. Cook until thickened.