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roast - Chili Roast + Gravy

Source of Recipe

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roast - Chili Roast + Gravy

3 or 4 pound rump roast
4 c. water
salt and black pepper
for the gravy:
4 tbsp. oil
4 tbsp. flour
1/2 c. chopped onion
2 tbsp. chili powder
2 tbsp. vinegar

Bring roast and water to boil. Skim off foam.
Season with salt and black pepper.
Simmer until meat is tender.
When done, let broth settle.
Skim off most of the fat. Slice roast beef.
To make gravy: brown flour in oil until a deep golden brown.
Add onion and sauté in this roux. Add chili powder, then the
broth from the roast, 1 c. at a time, until desired thickness,
stirring constantly. Add vinegar; simmer 5 minutes.
Add the sliced roast beef and simmer slowly 30 minutes.
Serve with rice or mashed potatoes.