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Becca's Roast




Source of Recipe


My sister Becca
1 rump roast
vegetable oil
garlic
salt and pepper
chives
large slice onion
8 beef bullion cubes or Lipton's onion soup mix
raw chopped carrots
quartered potatoes

Gravy

1 cup of flour
water


Brown the roast in a large pot with vegetable oil covering the bottom. As the roast is browning, sprinkle with garlic, salt, pepper, and chives. After a thorough browning, reduce the heat a little, remove the roast to a platter, and brown onion in the oil until the onion is translucent.

Add the roast back to the pot; cover 80% with hot water, and add beef bullion cubes or onion soup mix. Turn heat down to low and simmer (with top of pot slightly ajar) for about 4 hours.

The last hour of cooking time, add carrots and a few quartered potatoes. Remove meat from liquid and let stand fifteen minutes before slicing (on the bias).

If you like a light gravy, bring liquid to a boil and add flour which has been diluted with tap water until smooth. Stir into boiling liquid until gravy becomes thicker. Adjust seasonings and pour over meat.