Best Italian Pot Roast

• 1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
• 2 tablespoons vegetable oil
• 1 can (14-1/2 ounces) beef broth
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 medium onion, chopped
• 1 large carrot, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 2 teaspoons Italian seasoning
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1/4 cup cold water

1. In a Dutch oven, brown roast in oil on all sides over medium-high heat; drain. Combine the broth, tomato paste, mushrooms, onion, carrot, celery, 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.
2. Remove roast; keep warm. Pour pan drippings and loosened browned bits into a measuring cup. Skim fat; 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.

beef rump roast, vegetable oil, beef broth, tomato paste, mushroom stems, onion, carrot, celery, garlic, italian seasoning, salt, pepper, flour, cold water

Taken from www.tasteofhome.com/recipes/best-italian-pot-roast/ (may not work)