 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
|
Ingredients:
1 (3 lb) boneless beef rump roast |
2 tablespoons vegetable oil |
1 (14 1/2 ounce) can beef broth |
1 (6 ounce) can tomato paste |
1 (4 ounce) can 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 all-purpose flour |
1/4 cup cold water |
Directions:
1. In a Dutch oven, brown roast on all sides on medium high heat, drain.
2. Combine the broth, tomato paste, mushrooms, onion, carrot, celery, garlic, Italian seasoning, salt, and pepper; pour over roast.
3. Bring to a boil. Reduce heat; cover and simmer 3 to 3-1/4 hours or until tender.
4. Remove roast; keep warm.
5. Pour pan drippings and browned bits into a measuring cup. Skim fat; pour drippings into a saucepan.
6. Combine the flour and water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes.
7. Slice raost; serve with gravy.
|
|