Recipe by Kerena
This recipe was posted on Top Secret Recipes by Todd Wilbur. It is now a pay for it recipe. Serving with mashed potatoes is suggested. "Recipe created by Todd Wilbur www.TopSecretRecipes.com".
Top Review by pasmith95621
I absolutely love this recipe and having recently moved. I left the Top Secret recipe books behind with my Mom and she sent two of the three, the one with this recipe was the one I didn't get yet.The only substitution that I make is that I use chuck roast instead of rump as it's more readily available. I don't have any pictures of the completed dinner but will post as one as soon as I make it!
- 2 tablespoons butter
- 4 lbs rump roast
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 bay leaf
- 1 large garlic clove, chopped
- 20 peppercorns
- 1 1⁄2 teaspoons fresh thyme (or 1/2 t dried)
- 1 1⁄2 teaspoons fresh parsley (or 1/2 t dried)
- 2 cups beef stock
- 1 teaspoon salt
- 2 large carrots
- 2 cups beef stock
- 1⁄3 cup flour
- salt and pepper
Directions See How It's Made
- Preheat oven to 325 degrees.
- Melt the butter in a large oven safe pot and sear all sides of the roast in the butter for 2-3 minutes per side or until all sides are browned.
- Remove the meat from the pot to a plate. Add the onion, celery, bay leaf, garlic, peppercorns, thyme and parsley to the pot that the meat was browned in and saute over high heat for 5 minutes until the onions just start to brown.
- Put the roast back into the pot with the vegetables. Add the stock and 1/2 teaspoons salt.
- Cook the meat in the oven, covered, for 4 hours or until the meat is tender enough to tear apart. Every half hour or so, baste with the broth so that it does not dry out.
- When the roast is tender, remove it from the pot and strain the stock into a medium bowl. Discard the vegetables and spices but keep the stock.
- Using 2 forks, shred the roast apart into slightly bigger than bite-size chunks. Put the meat back into the pot and pour the stock over it. Add the remaining 1/2 t salt and carrots.
- Put the pot back into the oven and cook for 40-50 minutes. This will make the meat even more tender and fill it with flavor. By this time the carrots should be tender.
- Just before serving the pot roast make a gravy by staining the stock from the pot roast and combining it with an additional 2 cups of stock. Sprinkle the flour into a medium saucepan and stir in the liquid. ( you should have about 3 cups of stock altogether. If not, add water until you reach 3 cups of liquid). Bring the mixture to a boil, stirring often until thick. Remove from heat.
- Serve the roast and carrots on a bed of mashed potatoes with the gravy poured over the top. Salt and pepper to taste.