Ressipy

by Cari Beatty

Ingredients

• 3 lb beef rump roast
• 1/2 tsp dried marjoram, crushed
• 1/2 tsp dried thyme
• 6 medium carrots, cut up
• 1/4 cup flour
• 1 Tbsp dried parsley
• 1 tsp beef bouillon
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Spray inside of crockpot with non-stick cooking spray. Lay roast, fat side up, in crockpot. Sprinkle with marjoram, thyme, salt, and pepper. Cover. Cook on low 4 hours (will be 8 total).
2. Remove roast from crockpot and add carrots. Lay roast on top of carrots, cover, and cook on low an additional 4 hours.
3. Remove roast to cutting board. With slotted spoon, remove carrots to a serving bowl. Strain liquid into glass measuring cup and note volume.
4. Pour reserved beef liquid into a medium saucepan. Measure additional cold water to equal two cups when added to beef liquid measurement. Stir flour into cold water.
5. Whisk cold water and flour mixture into beef liquid. Place saucepan over medium heat. Bring to slow boil, stirring often. Add bouillon, parsley, and additional salt and pepper to taste.
6. Slice roast and serve with mashed potatoes, carrots, and gravy. Serves six.