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Dutch Oven >

Daube Roast

1 clove garlic, minced
1 bay leaf, crushed
1 tablespoon of dried parsley flakes
2 teaspoons of salt
1/2 teaspoon of pepper
1/8 teaspoon of red pepper
one 4 pound boneless rump roast
2 medium onions, chopped
1 tablespoon of shortening, melted
2 cups of water
3 large carrots, scarped and sliced
3 green onions, sliced
1 shallot, chopped
1 turnip, peeled and diced
1 cup of green peas

Combine the first 6 ingredients. Make several small slits in roast. Rub spice mixture into slits and on outside of roast.
Sauté onion in shortening in a large Dutch oven until tender. Add roast, and brown on all sides. Add water; cover and simmer 1 hour.
Stir in carrots, green onion, shallot, turnip, and peas. Cover and simmer 1 hour or until meat and vegetables are tender. Transfer roast to a warm serving platter, and serve with vegetables. Yield: 10 servings

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