>From the Homestyle Recipes website...


Oven Pot Roast with Red Wine
The handiest sort of dinner is one you can put into the oven and forget while 
it cooks itself to perfection. Here is a tender oven pot roast with a sparkling 

4 lb. boneless rump roast
Salt and pepper
2 Tbs. olive oil
1 medium onion, slivered
1 stalk celery,finely chopped
2 cloves garlic, minced
1/2 tsp. dried thyme leaves
1 Tbs. Dijon-style mustard
1 can (14 1/2 oz) beef broth
8 medium carrots, cut lengthwise into quarters
1 cup dry red wine
2 Tbs. cornstarch
Chopped parsley, for garnish

Sprinkle meat lightly with salt and pepper, coat with flour. Brown well in 
heated oil in a large frying pan. Reduce heat. Add onion and celery, cook until 

Transfer roast to a deep 4-quart casserole. To vegetables in pan add garlic, 
thyme, mustard and broth. Bring to boiling, stirring in pan drippings. Pour 
mixture over meat.

Cover and bake at 325 degrees until meat is almost tender, about 2 1/2 hours. 
Add carrots and wine. Cover, continue baking 30 to 35 minutes.

Remove meat and carrots to a platter, keep warm. Strain cooking liquid; skim 
fat, reserving 2 tablespoons. To this fat in a saucepan add cornstarch, 
stirring; cook until bubbly. Remove from heat. Gradually mix in cooking liquid 
(about 3 cups). Return to heat. Cook, stirring constantly, until thickened. 
Taste; add salt, if needed.

Slice meat, serve with sauce spooned over. Sprinkle with parsley.
Rhonda G in Missouri
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