Rump Roast with Winter Vegetables

Roast and Vegetables

• 6 cups water
• 2 medium rutabagas, peeled, cut into 1-inch pieces (5 cups)
• 1 (2 1/2-lb.) boneless beef rump roast
• 1 medium head cabbage, cut into 8 wedges
• 1 medium red onion, cut into wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried marjoram leaves
• 1/2 teaspoon coarse ground black pepper

Gravy

• 1 3/4 cups Progresso™ beef flavored broth (from 32-oz. carton)
• 1/4 cup all-purpose flour
• 1 tablespoon Dijon mustard
• 1 tablespoon currant jelly