OK, this is the easiest and tastiest recipe yet for a great beef roast with gravy. Not traditional beef gravy, but gravy on steroids! LOL
3 lb. bottom round rump roast
1/2 cup flour
2 tbsp. garlic powder
2 tbsp. season salt
2 tsp. ground pepper
2 tbsp. italian seasonings
2-3 tbsp. olive oil
1 lg. onion, sliced thin
1/4 cup red wine
2 tbsp. soy sauce
1 -8 oz. can tomato sauce
1/2 cup water
2 beef bullion cubes
1. Preheat oven to 325 degrees.
2. In large, oven ready skillet, heat olive oil.
3. Combine flour, garlic powder, seasoned salt, ground pepper, and italian seasonings. Thoroughly cover rump roast with flour mixture, making sure all surfaces are coated.
4. Brown roast in hot oil, turning carefully until all sides are golden brown. Remove meat, add onion, and saute until translucent and just starting to turn light brown. Add wine to deglaze the pan, then add soy sauce, tomato sauce, water, and bullion cubes. Stir until cubes are dissolved, then add meat to sauce.
5. Cover and place in oven. Roast for approx. 4 hours, removing at least once to baste the top of the roast with the sauce.
6. Remove meat and let rest for approx. 10 minutes before cutting. Serve the gravy over the meat or in a separate bowl, as seen in the photo.
Melt in your mouth goodness, with just a little kick!
