Oven Pot Roast - cooking recipe

Ingredients

4 lb. boneless rump roast
salt and pepper
flour
3 Tbsp. olive oil
3 green onions, sliced, including tops
1 clove garlic
2 stalks celery, finely chopped
1 (14 1/2 oz.) can beef broth
3/4 c. hot water
1/2 tsp. bottled steak sauce
1 tsp. Dijon mustard
8 medium carrots, cut into strips
1/2 c. dry red wine
3 Tbsp. flour
cooked noodles

Preparation

Sprinkle meat lightly with salt and pepper; coat lightly with flour.
Brown well in a skillet with olive oil.
Reduce heat; add onions, garlic and celery; cook until limp.
Transfer to a 3-quart pot.
Stir broth, water, steak sauce and mustard into skillet and bring to a boil, scraping meat particles from pan bottom.
Pour liquid and vegetables over meat; cover and bake at 325\u00b0 for 2 3/4 hours or until almost tender.
Add carrots and wine; cover and cook 30 to 40 minutes.
Remove meat and carrots; keep warm.