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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This recipe was given to me by my mother's friend when I was a newlywed. I was in a panic over what to serve to guests, and she suggested this. It was a big hit, and I've continued serving it for the past 40 years. Ingredients:
1 beef rump roast or bottom round roast (3 to 3-1/2 pounds) |
2 tablespoons vegetable oil |
1 can (14-1/2 ounces) beef broth |
1 can (6 ounces) tomato paste |
1 can (4 ounces) mushroom stems and pieces, drained |
1 medium onion, chopped |
1 large carrot, chopped |
1 celery rib, chopped |
3 garlic cloves, minced |
2 teaspoons italian seasoning |
2 teaspoons salt |
1/8 teaspoon pepper |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup cold water |
Directions:
1. In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. Combine the broth, tomato paste, mushrooms, onion, carrot, celery, garlic, Italian seasoning, salt and pepper; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 3 to 3-1/4 hours or until the meat is tender.
2. Remove roast; keep warm. Pour pan drippings and loosened browned bits into a measuring cup. Skim fat; pour drippings into a saucepan. Combine flour and water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 6-8 servings.
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