Pot Roast With Vegetable Gravy - cooking recipe

Ingredients

3 lb. boned rump roast
1/2 tsp. salt
1/8 tsp. pepper
1 Tbsp. oil
1 c. chopped celery
1/2 c. chopped onion
1/2 c. diced carrots
1 clove garlic, minced
1 beef bouillon cube
1 c. water
1 (8 oz.) can tomato sauce
1/2 tsp. oregano
2 Tbsp. cornstarch
1/2 c. water

Preparation

Season meat with salt and pepper.
Brown well in hot oil in Dutch oven.
Remove meat and add celery, onion, carrots and garlic to oil.
Saute until tender (do not brown).
Add bouillon cube, 1 cup water, tomato sauce and oregano.
Bring to a boil.
Return meat to pot.
Cover.
Bake in 325\u00b0 oven for 2 1/2 hours or until tender.
(May be cooked on top of stove, if covered tightly.) Remove meat and keep warm. Skim off excess fat.
Combine cornstarch and 1/2 cup water.
Bring to boil, boil 1 minute. Makes 6 to 8 servings.