Start 4 hours ahead
Makes: 8 to 10 servings

Ingredients

1-3 pound beef round rump
roast boneless
1 large onion, sliced
1 garlic clove, crushed
2 tablespoons Worcestershire
1 8-ounce can tomatoe sauce
4 teaspoons salt
1/4 teaspoon cracked black
pepper
1/2 teaspoon dried oregano
2 cups water
4 medium parsnips, cut into
chunks
3 medium size potatoes, peeled
and cut into fourths
2 carrots, scraped and cut into
slices
2 celery stalks, cut into small
slices
1 24-ounce bag frozen lima
beans

Instructions

1. In a 5-quart Dutch oven, place beef round rump roast. Add onion, garlic, Worcestershire, tomatoe sauce, salt, oregano, pepper, and water. Cover and bake in 350 degrees oven for 2 hours.
2. Add the parsnip chunks, potatoes, carrots, celery, and the lima beans to the Dutch oven and continue baking 1 to 1 1/2 hours more until the vegetables and the meat are fork tender, turning the meat occasionally.
3. Transfer the meat to a warm platter. Remove the strings and discard them.
4. With slotted spoon, arrange vegetables around meat. With large spoon, skim fat from the liquid in Dutch oven. Serve liquid over meat and vegetables.