1 Rump Roast and Four Meals, Pot Roast, Beef Burrito, Beef Enchiladas, Beef Barley Soup

Pot Roast is a great winter meal, and you can put it in the oven before work or the crock pot so your meal is ready when you get home. My mother taught me this recipe.

1 Large Rump Roast

2 Sweet Onions Peeled and Quartered

8 Peeled Carrots 

2 Stalks of Celery

5 Quartered Potatoes

A sprig of Thyme

2 Bay Leaves

2 Tblsp. of Beef Base

Olive Oil

few tblsp. of flour

Water or wine

Preheat oven to 400

Brown your rump roast in hot olive oil till brown on all sides. Put in a large dutch oven, with the quartered onion, 2 stalks of celery, 6 cups of liquid, beef base, 2 bay leaves and a sprig of time.  Put in 400 degree oven for 20 minutes and turn down to 250 cook for 5 hours. If your oven is on a timer, this will work well. If not, you need to come home from work or use a crock pot. 

When you arrive home in the evening, peel your veggies, take the meat out of the pot and boil the carrots and potatoes for 15 minutes in the remaining liquid or until tender.  You can use a flour and water paste to thicken the broth to make gravy if that is what you like. Mix a few tablespoons of flour with ½ cup of water and whisk into the hot liquid until thick.

Beef Burritos:

I found flour tortillas with omega 3’s , 12 grams of fiber and only 100 calories at the grocery store. Try to use one of these shells. Break up some of the beef, add a little bit of canned black beans, salsa and some grated cheddar. Heat in the oven or the microwave and lunch is served!

Beef Enchiladas:

Corn Tortillas                   Red Enchilada Sauce (use canned)

Shredded Beef                   2 cups of Grated Jack

Diced Green Chiles

½ of sweet onion Diced

Pre heat the oven to 350

Oil or spray a casserole pan. Soften the tortillas and roll with the shredded beef.

Sprinkle with the diced chilies and onions and pour 2 cups of enchilada sauce over the tortillas. Top with the cheese and bake covered for 20 minutes, uncover and bake another 7-10 minutes

Beef Barley Soup:

The left over shredded Beef

The left over gravy and Veges

1 cup barley

4 carrots diced

1 cup fresh cut green beans

2 stalks of celery diced

5 cups of water

Beef Base

Boil the barley in the water for 15 minutes, until soft, add the left over ingredients and enough water so the consistency is right for soup. Add beef base to taste.