Pot Roast With Vegetable Thickened Gravy Recipe

• 4 to 5 pound top round (or possibly rump) beef, rolled
• 5 lg. carrots
• 5 stalks celery
• 3 onions
• Fresh parsley
• 1 c. red wine
• 2 c. liquid beef bouillon
• 1 bay leaf
• Don't Add in Salt! (Bouillon gives you sufficient)
• Kitchen Bouquet or possibly Gravy Master for color and flavor

1. Brown meat lightly in heavy bottomed pan.
2. Add in water sufficient for meat to steam and cook, but don't try to cover meat.
3. Add in other ingredients and bring almost to a boil, covered all the time.
4. Turn heat down to simmer.
5. Cook 4 to 5 hrs till meat is tender.
6. Remove from heat and cold in refrigerator.
7. (Keep covered during cooking and cooling.)
8. Remove meat from pan, and skim fat off liquid in pan.
9. Put liquid and vegetables from pan into a blender and blend till smooth.
10. (You may not be able to get all the vegetables and liquid into blender.)
11. You want the liquid in blender to come to the consistency of gravy.
12. Add in Kitchen Bouquet or possibly Gravy Master till you get color you wish for gravy.
13. Slice cool meat carefully into thin slices.
14. Place slices in a Dutch oven and pour the contents of blender (your gravy) over the meat.
15. Let set overnight, or possibly at least 4 to 5 hrs.
16. When ready to serve, heat meat and gravy together in Dutch oven on top of the stove till piping warm.
17. Place meat slices on platter, with some gravy, for serving.
18. Put rest of gravy into gravy boat so guests can help themselves to this delicious non-flour gravy.

beef, carrots, stalks celery, onions, parsley, red wine, liquid beef bouillon, bay leaf, do, kitchen

Taken from cookeatshare.com/recipes/pot-roast-with-vegetable-thickened-gravy-28241 (may not work)