Pot Roast - cooking recipe

Ingredients

4 to 5 lb. rump roast
2 Tbsp. oil
4 medium onions, quartered
2 Tbsp. flour
2 c. bouillon
2 c. red wine
1 Tbsp. tomato paste
2 bay leaves
1 Tbsp. dried thyme
1 Tbsp. rosemary, dried
salt and pepper

Preparation

Brown roast in oil on all sides; remove and set aside.
In same oil, brown onions, remove and set aside.
Add flour and cook until dark brown and well blended.
Add bouillon, wine and tomato paste.
Cook and stir until thickened.
Return roast and onions to pot.
Add bay leaves, thyme and rosemary; salt and pepper to taste.
Cover and place in a 350\u00b0 oven for 3 hours.
Remove bay leaves and discard.
Serve with small new potatoes and carrots. Serves 6 to 8.