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Daube Roast

Yield 10 servings


  • 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

  1. Combine first 6 ingredients. Make several small slits in roast. Rub spice mixture into slits and on outside of roast.

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes