Mesquite Roast And Gravy - cooking recipe

Ingredients

2 -3 lbs boneless beef rump roast (stuff with a few garlic cloves)
6 cups water (or more at the end if the taste is too strong)
3 tablespoons mesquite powder (I use Adolph's For the Grill Marinade Mesquite)
2 beef bouillon cubes
garlic, minced
4 tablespoons Worcestershire sauce
1 tablespoon seasoning (I use Blackened Redfish Seasoning)
1/4 cup sherry wine or 1/4 cup red wine
1 large onion, cut in chunks
1 (3/4 ounce) package mushroom beef gravy
4 tablespoons cornstarch (or more if you prefer thicker gravy)
1 (8 1/4 ounce) can carrots, whole baby drained (or you can use fresh)
1 (15 ounce) can new potatoes, whole drained

Preparation

Add the first 8 ingredients.
Simmer covered until roast is done.
Add onions and vegetables and cook until onions are tender.
Simmer until heated through.
Remove 1 cup of liquid and add gravy mix and cornstarch. Mix well.
Add to pot and simmer until thickened.
Serve sauce over rice.