Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Rump roast, trimmed
1/4 c Brandy
1 1/2 c Dry red wine
1 md Onion; thinly sliced
1 Cl Garlic; minced
1 ts Salt
1/4 ts Black peppercorns
1/4 ts Dried thyme
1/8 ts Ground nutmeg
1 3/4 ts Whole cloves
1 Bay leaf
1 c Beef broth
12 Small new potatoes; scrubbed
6 md Carrots; pared
2 ts Flour
1 tb Butter
Fresh parsley; minced

Recipe by: Clay Cookery Preparation Time: 3:00 1. Place meat in deep
bowl. Pour in brandy and wine. Add onion, garlic, salt, peppercorns,
thyme, nutmeg, cloves, and bay leaf: turn roast with herbs to combine
ingredients. Refrigerate covered 8 hours or overnight. 2. Soak top
and bottom of clay cooker in water about 15 minutes; drain. 3. Place
roast in cooker; pour marinade and beef broth over roast. 4. Place
covered cooker in cold oven. Set oven at 425 degrees. Bake 2 hours.
5. While roast is baking, pare thin strip around center of each
potato. Cut carrots lengthwise into quarters. Place carrots and
potatoes around roast. Bake covered until meat and vegetables are
tender, about 1 hour. 6. Remove meat and vegetables to serving
platter; keep warm. Strain cooking liquid; skim and discard fat. Pour
liquid into large skillet. Heat to boiling; cook, stirring
occasionally, until reduced by about a third. Mix flour and butter;
stir into liquid. Cook and stir until thickened. 7. Carve roast;
sprinkle parsley over vegetables; spoon sauce over meat and
vegetables.

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