In the oven and writing up the recipe 🙂 . If only there was smell-o-net.
Yesterday my son and I went to BJs and I found a really nice looking bottom round rump roast (beef that is). I’ve been trying for the last couple of months to find the opportunity to make a pot roast (aka Yankee pot roast). So that is what is on tonight’s menu.


5 lb Beef bottom round rump roast
1 lg can beef broth
1 medium onion
12 whole cloves garlic
1 tbsp Hungarian paprika
2 tsp worcestershire sauce
1 tsp white pepper
1 tsp ground bay leaf
1 cup Holiday spiced wine
TT salt
TT pepper

In a stock pot add about 2 tablespoons canola oil on medium flame. Brown the rump roast on all sides. Add the onions, beef broth, garlic, paprika, worcestershire, white pepper, bay leaf, wine, salt and pepper. Cover and place in the oven at 325F for 3 hours. Remove from oven and allow to rest for 20 minutes. (to be continued)


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