Dutch Oven Rump Roast

Directions

• Fill your Dutch Oven or baking pan in the bottom with EVOO (1/4 inch)
• Turn your burner to medium
• Sprinkle Salt/Pepper in the EVOO
• When oil is hot turn burner to medium-low, before adding your roast; brown on all sides (2-3 minutes on each side or until browned.)
• Add minced onion to the oil and let brown just a bit then turn off stove top
• Sprinkle Salt, Pepper, & Minced Onion on top of meat then add 1 1/2 cups of water and add baby carrots ( 1/2 – 1 small package) around the roast; then cut up 5-6 red or white potatoes; 2 inch chunks and salt carrots & potatoes; cover pan with lid or tightly with foil and put in a 275 degree oven
• Bake for another 1 – 1 1/2 hours (depends on if 3 lbs or 4 lbs) then turn off oven and leave in for an hour.
• Then use a slotted spoon to put the carrots and potatoes in a serving dish. Use a meat fork to set on a plate to be ready to slice. Keep all covered with foil, until serving.
• The juices make wonderful gravy. Mix 2 parts water; 1 part flour into something you can shake up. Bring the juices to a boil and gradually add the flour/water mixture while stirring until gravy is thickened. Turn temperature and let simmer for 5 minutes. (I like using a strainer with a handle to sit across the top of the pan to pour the flour water mixture through so it catches the lumps…..at the same time stirring the juices…..it makes very smooth gravy that way) Otherwise, you might want to use a strainer when pouring the gravy from the pan into a serving dish.
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• Link for instructions to make Beef Stew from leftovers!
  https://barbarasfrenz.com/2019/11/beef-stew/