Italian Pot Roast

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.