"The belly rules the mind."--Spanish Proverb

Braised Rump Roast and Gravy Recipe

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This recipe for Braised Rump Roast and Gravy, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Sirmon
Added: Wednesday, June 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 4 to 5 lb. rump roast
2 tbsp. oil
Salt, pepper, garlic powder to taste
1 or 2 tbsp. cornstarch dissolved in 1/2 c. water (or more)
1 tsp. kitchen bouquet

Directions:
Directions:
Put oil in heavy pot. On medium heat, sear meat, turning until roast is brown on all sides. Sprinkle salt, pepper, and garlic powder on all sides of meat. Add about 1/4 c. water. Cover. Cook 2 hours or more until meat is tender. (Watch carefully. You may need to add more water if meat cooks dry.)

Dissolve cornstarch in water. Add kitchen bouquet.
Add to meat drippings and stir. Cook until thickened into gravy.

Remove roast from pot. Slice. Serve with gravy over rice or mashed potatoes.

 

 

 

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