Mesquite Roast And Gravy

• 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

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

rump roast, water, mesquite powder, garlic, worcestershire sauce, sherry wine, onion, mushroom beef, cornstarch, carrots, new potatoes

Taken from www.food.com/recipe/mesquite-roast-and-gravy-49819 (may not work)