Ingredients: |
Ingredients: 1 1/2 - 2 pounds of beef rump roast
sprinkling of Tony Chachere's original seasoning
sprinkling of salt, 3 rounded tsp. salt
sprinkling of pepper, 1/2 rounded tsp. pepper
coating of flour, 1/2 c. flour
approximately 1/3 c. of vegetable or canola oil
1/4 yellow onion minced
1/2 tsp. crushed garlic (I use jar variety)
4 c. of hot water
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Directions: |
Directions:Heat your crock pot on high while preparing the rump roast. Add a portion of the water (1 c.) to crock pot. Remove fatty side from roast and discard. Sprinkle both sides of roast with Tony's seasoning, salt and pepper. Dust all sides of roast with all purpose flour. Put oil in hot pan and add roast, browning all sides. Remove roast from pan, place in crock pot, and cover with lid. Add 1/2 c. flour to pan drippings and stir until the color of peanut butter. Add the minced onion and continue to brown until the color of dark caramel. Add remaining water to pan and stir, creating gravy. Add remaining seasonings to gravy: 3 rounded tsp. of salt, 1/2 rounded tsp. pepper, 1/2 tsp. crushed garlic.
Pour gravy into crock pot and change setting to low simmer cooking 6 hours.
Hint #1: If your gravy doesn't completely cover the roast, then turn your meat for even cooking.
Hint #2: If you are squeezed on time, cut roast into smaller pieces and will be ready in 3-4 hours.
Hint #3: Scoop out roast and pour gravy into a gravy separator if you have one. This completely removes all the oil, leaving you with perfect gravy.
Serve with rice, green beans and rolls. Enjoy! |
This recipe for Rump Roast and Gravy (teeth not required) is from