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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (5 1/2-pound) boneless rump roast |
1 teaspoon salt |
1 teaspoon pepper |
1 garlic clove, cut into 3 slices |
1 1/3 cups all-purpose flour, divided |
3 tablespoons olive oil |
7 cups water, divided |
1/2 cup sweet pickle juice |
1/2 cup ketchup |
1 tablespoon prepared mustard |
1 tablespoon worcestershire sauce |
1 teaspoon chili powder |
Directions:
1. Rub roast with salt and pepper. Cut three slits in roast; insert garlic slices. Coat roast with 1/3 cup flour.
2. Brown roast on all sides in hot oil in a Dutch oven.
3. Stir together 6 cups water and next 5 ingredients; pour over roast.
4. Bake, covered, at 350° for 5 hours or until tender.
5. Remove roast from Dutch oven; keep warm. Whisk together remaining 1 cup flour and remaining 1 cup water. Whisk flour mixture into drippings; cook over medium heat, stirring constantly, until thickened. Serve gravy with roast.
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