French-Style Beef Roast
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INGREDIENTS 1 (3-pound) boneless beef rump roast
1 large clove garlic, quartered
1 teaspoon dried whole thyme
1/2 teaspoon pepper
1 dried whole bay leaf
4 cups water
1 pound turnips, peeled and quartered
3/4 pound onions, quartered
2 cups carrots, cut into 2-inch pieces
1 cup celery, cut into 2-inch piecesTrim all visible fat from roast. Place roast in a large Dutch oven; add next 5 ingredients. Bring to a boil. Cover, reduce heat, and simmer 2-1/2 hours.
Add turnips, onions, carrots, and celery to roast. Cover and cook an additional 30 minutes, or until vegetables are tender.
Remove roast to a serving platter; let stand 10 minutes before slicing. Arrange vegetables around roast. Strain broth, and serve with roast.
Makes 10 servings
NOTE - This is a nice way of introducing turnips, instead of potatoes, to the kids. Believe me, they won't know the difference if you don't tell them!