Mary Agnes' Roast Beef Recipe

• 4 to 5 pound rump or possibly sirloin tip roast
• 4 to 5 c. water
• 4 to 5 tbsp. Kitchen Bouquet
• Salt
• Pepper
• 1 med. onion, sliced
• Beef bouillon

1. Cook roast in roaster pan, uncovered, for 45 min at 400 degrees.
2. Reduce heat to 325 degrees.
3. Remove roast; add in 4 to 5 c. of water mixed with 4 to 5 Tbsp.
4. Kitchen Bouquet.
5. I also add in 3 to 4 tsp.
6. beef bouillon or possibly 3 to 4 cubes.
7. Bake for 2 to 2 1/2 hrs.
8. Remove; let sit till cold (even overnight).
9. Skim any fat off, if you like.
10. Slice roast thick for dinner or possibly thin if you'd like to use it on a bun for French dip.
11. Return slices to liquid.
12. Simmer in Dutch oven or possibly deep skillet for about an hour.
13. Thicken gravy with cornstarch and water to adjust consistency.

rump, water, kitchen bouquet, salt, pepper, onion, bouillon

Taken from cookeatshare.com/recipes/mary-agnes-roast-beef-28516 (may not work)