- 1 clove garlic, minced
- 1 bay leaf, crushed
- 1 tablespoon dried parsley flakes
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/8 teaspoon red pepper
- 1 (4-pound) boneless rump roast
- 2 medium onions, chopped
- 1 tablespoon shortening, melted
- 2 cups water
- 3 large carrots, scraped and sliced
- 3 green onions, sliced
- 1 shallot, chopped
- 1 turnip, peeled and diced
- 1 cup green peas
How to Make It
Combine first 6 ingredients. Make several small slits in roast. Rub spice mixture into slits and on outside of roast.
Sauté onion in shortening in a large Dutch oven until tender. Add roast, and brown on all sides. Add water; cover and simmer 1 hour.
Stir in carrots, green onion, shallot, turnip, and peas. Cover and simmer 1 hour or until meat and vegetables are tender. Transfer roast to a warm serving platter, and serve with vegetables.