Old Fashioned Sunday Pot Roast With Vegetables And Brown Gravy

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 lbs boneless beef rump roast
• 3 large garlic cloves, peeled, cut in thirds
• 2 tablespoons vegetable oil
• 1 cup celery, corasely chopped
• 1 cup onion, coarsely chopped
• 3 large carrots, peeled, halved
• 4 cups beef stock
• 2 bay leaves
• 1/2 green bell pepper
• 1 tablespoon ketchup
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 6 small potatoes, peeled, quartered
• 1/4 cup butter, softened
• 1/8 teaspoon hot pepper sauce

Recipe

• 1 preheat the oven to 325*.
• 2 make 9 deep incisions in the meat and insert the garlic pieces.
• 3 heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
• 4 transfer the meat to a plate.
• 5 add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
• 6 add the stock, bay leaves green pepper and ketchup.
• 7 return the meat to the pan, cover and bring to a boil.
• 8 transfer to the oven and bake for 2 hours.
• 9 move the meat aside and stir in the thyme, salt and pepper.
• 10 at this point, the move can be store in the refrigerator until the next day.
• 11 place the potatoes on the bottom of the pan and arrange the meat on top.
• 12 re-cover, and bake 45 minutes or until the meat and potatoes are tender.
• 13 in a small bowl, mash the butter and flour together to form a smooth paste is formed.
• 14 transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
• 15 discard the bell pepper, bay leaves and celery.
• 16 bring the pan juices to a boil over high heat.
• 17 then whisk in the butter mixture by tblsspoonfuls.
• 18 cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
• 19 add hot pepper sauce to taste.].
• 20 pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.