Ingredients
- 1 tablespoon vegetable oil
- 3 lbs boneless beef rump roast or 3 lbs blade roast
- 1 onion, chopped
- 2 cups beef broth
- 1/2 cup apple juice
- 1/2 cup red wine
- 1 (1 ounce) packet onion soup mix
- 1/2 teaspoon dried thyme
- 1 garlic clove, minced
- 4 carrots
- 4 potatoes
- 4 stalks celery
- cornstarch, to thicken
Directions
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Heat oil in dutch oven over medium high heat.
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Braise meat for about 5 minutes, turning often until browned on all sides.
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Remove, set aside and keep warm.
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Saute onions in dutch oven until limp.
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Add broth, apple juice, wine, onion soup mix& spices and stir well.
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Return beef to dutch oven.
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Roast at 325°F for 2 1/2 hours, turning beef about every 30 minutes.
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Cut vegetables into chunks, add to pot and cook for about another hour or until cooked to desired doneness.
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Remove veggies and beef and keep warm until ready to serve; for a thicker gravy, use corn starch.