Rustic Herbed Roast

Some people have Ham or Lamb for Easter. I think this year I'm going to have this beef roast ~ with the rosemary sage potatoes

1 beef rump roast, about 4 1/2 lbs.

1/4 cup all purpose flour

2 each leeks, trimmed

1/2 baby carrots, peeled

1 cup red wine, like Gallo

1 cup beef stock

2tsp. Worcestershire sauce

1 tsp. dried thyme

1 tsp. dried marjoram

1 bay leaf

2 tbs. cornstarch

Heat oven to 350. Season beef with salt and pepper, if desired, dredge in flour. Place beef and next 9 ingredients in ovenproof bag. Secure bag, cut slits in top of bag. Place in roasting pan

Roast 2 hours, 30 min. Open bag, transfer beef and veggies to platter, discard bay leaf.

Pour juices into liquid measuring cup. Let sit 5 min.,skim and discard fat, save juice.

In bowl, combine cornstarch and 1/3 cup water. In saucepan over high heat, bring reserved juices to a boil. Whisk in cornstarch mixture. Reduce heat to medium, let simmer 3 min. Serve gravy with beef

~ Enjoy ~