This tender roast with its rich, savory gravy fills the entire house with a wonderful aroma as it cooks and will have the family waiting at the table for dinner. Serve it with a crusty loaf of bread and tossed salad.
—KAREN SCHULTZ BREDA NEEDHAM, MA
PREP: 15 MIN. • COOK: 2 3/4 HOURS • MAKES: 12 SERVINGS
1 beef rump roast or bottom round roast (3 pounds)
1 1/2 cups water
6 garlic cloves, minced
2 bay leaves
2 tablespoons dried basil
4 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1 tablespoon cornstarch
3 tablespoons cold water
1. In a Dutch oven coated with cooking spray, brown roast on all sides; drain. Combine the water, garlic and seasonings; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 3/4 to 3 1/4 hours or until meat is tender.
2. Discard bay leaves. Remove roast to a serving platter; let stand for 10 minutes. Meanwhile, for gravy, pour pan drippings and loosened browned bits into a measuring cup; skim and discard fat. Transfer to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice beef; serve with gravy.