Ingredients
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2 lbs beef round rump roast or 2 lbs chuck arm pot roast
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nonstick cooking spray
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1/2 cup water
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2 teaspoons Worcestershire sauce
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1/2 teaspoon beef bouillon granules
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1/2 teaspoon dried basil
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4 medium potatoes, peeled and quartered
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4 small carrots, cut into 1 inch chunks
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1 stalk celery, cut into diagonal 1 inch chunks
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1 small onion, chopped
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1/4 cup cold water
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2 tablespoons flour
Instructions
- Trim fat from roast.
- Spray a dutch oven with cooking spray and preheat to medium.
- Brown roast on all sides.
- Drain fat.
- In a small bowl mix the 1/2 cup water, Worcestershire sauce, bouillon granules, and basil.
- Pour over the meat and bring to a boil.
- Reduce heat, cover and simmer 1 hour.
- Add potatoes, carrots, celery, and onion to the dutch oven.
- Cover and simmer for another 45 to 60 minutes or until meat and vegetables are tender.
- Add more water if needed.
- Remove meat and vegetables to a platter and keep warm.
- Pour the pan juices into a metal bowl and place the metal bowl in ice water to solidify the fat.
- Skim off the fat.
- You need 1 cup of pan juices, so add water if necessary to make the full cup.
- Whisk together the 1/4 cup water and flour until smooth.
- Stir in the pan juices and return to the dutch oven.
- Cook, stirring constantly, until thickened and bubbly.
- Cook another minute and serve the gravy with the meat and veggies.