GARLIC POT ROAST

• 1 Boneless (4 -pound) beef rump
• -roast
• 2 tb All-purpose flour
• 1 ts Seasoned salt
• 1 1 /2 ts Pepper
• 3 tb Garlic spread*
• 3 tb Vegetable oil
• 2 c Water
• 2 ts Worcestershire sauce
• 3 md Carrots, cut into 1 /2 -inch
• -pieces
• 3 md Potatoes, quartered
• 3 md Onions, cut into wedges
• All-purpose flour

* Garlic spread can often be found in your supermarket's condiment

section.

Trim excess fat from roast. Stir together 2 tablespoons flour, salt,

and pepper; rub on roast. Heat garlic spread and oil in a large Dutch

oven over medium-high heat; add roast, and brown on all sides. Add 2

cups water and Worcestershire sauce. Bring to a boil; cover, reduce

heat to medium, and simmer 1-1/2 hours.

Add vegetables; cover and simmer 1 hour or until roast is tender and

vegetables are done. Remove roast and vegetables with a slotted spoon.

Measure drippings, and return to Dutch oven. Whisk together 1

tablespoon flour and 2 tablespoons water for each cup of drippings;

whisk in-to drippings in Dutch oven. Cook over medium heat, whisking

constantly, until thick and bubbly. Serve with roast.

Slow Cooker (Crockpot) Method: Brown roast, if desired, and cut to

fit in a slow cooker. Place vegetables in cooker. Place meat over

vegetables. Cover and cook on LOW 10 to 12 hours.