Beef Rump Pot Roast-Herb Gravy
Beef Rump Pot Roast-Herb Gravy is an moderately easy dinner. Made with 3 to 5 lb. beef rump roast, 3 tbsp. flour, 1 tsp. salt, 1/8 tsp. pepper and 3 tbsp. cooking fat, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Combine flour, salt and pepper.
Dredge pot roast in seasoned flour and brown in fat in Dutch oven.
Pour off drippings. Dissolve bouillon cube in hot water.
Add bouillon, bay leaves, garlic salt, marjoram and basil to meat.
Cover tightly and cook slowly 3 to 3 1/2 hours, until meat is tender.
Remove meat to hot platter, discard bay leaves and thicken cooking liquid with flour for gravy.
π· Perfect Pairings
Complete your meal with these
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