Italian Pot Roast - cooking recipe

Ingredients

1 (3 to 3 1/2 lb.) boneless beef rump roast
2 Tbsp. vegetable oil
1 (14 1/2 oz.) can beef broth
1 (6 oz.) can tomato paste
1 (4 oz.) can mushroom stems and pieces, drained
1 medium onion, chopped
3 garlic cloves, minced
2 tsp. Italian seasoning
2 tsp. salt
1/8 tsp. pepper
2 Tbsp. flour
1/4 c. cold water

Preparation

In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain.
Combine the broth, tomato paste, mushrooms, onion, garlic, Italian seasoning, salt and pepper; pour over roast.
Bring to a boil.
Reduce heat; cover and simmer for 3 to 3 1/4 hours or until the meat is tender.
Remove roast; keep warm.
Pour pan drippings and loosened browned bits into a measuring cup.
Pour drippings into a saucepan.
Combine flour and water until smooth; gradually stir into drippings.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Slice roast; serve with gravy.
Yield: 6 to 8 servings.