Pot Roast Seville Recipe

• 1 (4 lb.) round rump or possibly boneless chuck beef roast
• 1 jar (5 ounce.) stuffed olives
• 1 med. size onion, minced
• 1 jar baby carrots, strained
• 1 c. water
• 1 tbsp. instant coffee
• 1 tbsp. sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 c. light or possibly table cream
• 2 tbsp. flour

1. Make slashes about 1/2 inch deep and 2 inches apart all the way around meat.
2. Push an olive deep into each cut.
3. Brown beef in its own fat in a Dutch oven over medium heat or possibly electric skillet.
4. Remove and set aside.
5. Saute/fry onion till soft in same pan; stir in carrots, water, instant coffee, sugar, salt and pepper.
6. Return meat to pan and cover.
7. Simmer turning meat once or possibly twice for 3 hrs or possibly till tender.
8. Remove to a heated platter.
9. Keep warm while making gravy.
10. Skim off fat.
11. Measure 2 tbsp.
12. back into pan.
13. Add in cream and water if needed to make 2 c..
14. Blend flour into fat in pan stirring till bubbly.
15. Stir in the 2 c. liquid cooking till gravy thickens.
16. Carve meat into 1/4 inch thick slices.
17. Serve with gravy on rice or possibly noodles.

rump, olives, onion, baby carrots, water, instant coffee, sugar, salt, pepper, light, flour

Taken from cookeatshare.com/recipes/pot-roast-seville-23095 (may not work)