Italian Pot Roast

• 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

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38816 (may not work)