Oven Pot Roast

• 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

1. Sprinkle meat lightly with salt and pepper; coat lightly with flour.
2. Brown well in a skillet with olive oil.
3. Reduce heat; add onions, garlic and celery; cook until limp.
4. Transfer to a 3-quart pot.
5. Stir broth, water, steak sauce and mustard into skillet and bring to a boil, scraping meat particles from pan bottom.
6. Pour liquid and vegetables over meat; cover and bake at 325u0b0 for 2 3/4 hours or until almost tender.
7. Add carrots and wine; cover and cook 30 to 40 minutes.
8. Remove meat and carrots; keep warm.

boneless rump roast, salt, flour, olive oil, green onions, clove garlic, stalks celery, beef broth, hot water, steak sauce, mustard, carrots, red wine, flour, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056298 (may not work)