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Rump Roast Supreme

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4 to 6 pound boneless beef round rump roast
2 tablespoons shortening
1 cup dry red wine
1 cup beef broth
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 bay leaf
1 clove garlic, minced
1/4 cup flour


In Dutch oven brown meat in hot shortening. Add 1/2 cup of the wine, broth, onion, salt, thyme, pepper, bay leaf, and garlic. Cover; roast in 325 degree oven 2-1/2 to 3 hours or till meat is tender. Remove strings; discard. Transfer roast to platter; keep warm. Discard bay leaf. Skim excess fat from pan juices; add water to juices to make 2 cups. Return juices to pan. Blend remaining 1/2 cup wine into flour; stir into juices. Cook and stir till bubbly. Pass with meat.

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