Wednesday, January 5, 2011

Great Roast Beef

1 -3 to 4 pound rump roast

Seasoning salt, garlic powder & black pepper

5 tablespoons all-purpose flour, divided

5 tablespoons butter or cooking oil, divided

1 large onion, sliced

1 1/2 teaspoon minced garlic

2 cans French Onion soup

1 soup can of water

1 1/2 tablespoons Worcestershire

Salt & pepper to taste

Remove all visible fat from the roast. Sprinkle meat with the seasonings and dust with 2 tablespoons of flour covering all sides. Melt 2 tablespoons of butter in a heavy stockpot and brown the roast on all sides. Remove meat; add remaining butter, onions, peppers and sauté until onions are clear. Remove from pot and set aside.

Add remaining flour and stirring often, make a dark brown roux. Stir in the garlic, whisk in the soup, water and Worcestershire. Return meat to pot and cover with the onion and peppers. Cook covered on low for 4 to 5 hours.

Remove meat, let cool a bit and cut into thin slices. Check gravy for thickness. Add a thickener if needed, I like my gravy rather thin. Return meat to the pot and stir to combine. Keep warm until ready to serve.

Serve sandwich style on toasted French bread with mayo, Creole mustard, sliced tomatoes, lettuce and sliced red onions. Roast is also good served open-face style with lots of the gravy.