Total Calories: 133
Heat oven to 350° F. Dust roast on all sides with flour. Heat oil in Dutch oven over medium-high heat. Put roast in pan and brown on all sides. Sprinkle with salt and pepper to taste. Remove roast place a low rack in Dutch oven. Put roast on rack. Place onion slices on top and around roast. Cover and put in oven for 2 hours add potatoes and carrots and cook 1 more hour. Remove from oven slice meat, put on a heated platter, and surround with vegetables. Cover and place in a very low oven to keep warm while making gravy.
*Add enough water to juices in pan to make 2 cups. (Most rump roasts do not have enough fat on them to warrant removing any from the juice.) Put 1/3 cup water in a small bowl add flour and stir with a whisk until smooth. Stir into juices cook, stirring constantly, until gravy is bubbly. Simmer2 to 3 minutes stir occasionally. Check seasoning.
Note: Any leftover meat can be used for sandwiches or wrapped in foil, heated, and served again.
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