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Serves/Makes:6 or more
- 4 lbs (1.8 kg). beef rump roast
- 2 cups (475 ml) sliced yellow onions
- 2 cloves garlic, chopped
- 1/2 tsp (2 ml).dried thyme
- 1/4 tsp (1 ml). dried marjoram
- 8 oz (224 grm). canned crushed tomatoes
- 2 cups (475 ml) beef stock
- 3 tbsp (45 ml). olive oil
- salt and pepper, to taste
- Brown roast in heavy Dutch oven well; about 40 minutes total.
- Remove meat to platter.
- Saute onions, garlic, and herbs until golden.
- Place roast back in pan, cover with the onion mixture.
- Add beef broth.
- Cover and bake 3 hours at 300 degrees (150 C.).
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