Sunday (game Day : ) Roast Beef Dinner

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 3 1/2 lbs boneless bottom round roast or 3 1/2 lbs rump roast
• 4 -6 medium potatoes, unpeeled and quartered
• 1 large onion, peeled and cut into eighths
• 2 -4 carrots, peeled and cut into chunks or 1/2 lb baby carrots
• basil
• dried garlic
• garlic powder
• salt and pepper
• water
• 2 packets beef gravy mix or browning sauce (gravy master or kitchen bouquet)
• flour (optional)

Recipe

• 1 preheat oven to 350*.
• 2 place roast in large roasting pan or baking dish.
• 3 arrange vegetables around roast.
• 4 sprinkle meat and vegetables generously with basil, dried garlic, garlic powder, salt and pepper.
• 5 place in oven and allow to cook for about 15 minutes.
• 6 add water to pan about 1/2 inch to an inch up.
• 7 about every 20 minutes or when water is diminishing and turning darker, add a little more water so it doesn't steam away completely.
• 8 you can pour this over the roast if if is getting too dry on top.
• 9 allow to cook 20-30 minutes per pound or until your desired doneness and when veggies are tender.
• 10 remove roast to carving platter and remove veggies with a slotted spoon to their own serving dish.
• 11 to make gravy, either prepare gravy mix as directed on package but use liquid from pan as substition for all of some of the water indicated.
• 12 or, in a sauce pan, whisk together 1/4 cup of pan drippings and 1/4 cup flour until smooth.
• 13 heat over low heat until mixture starts to bubble.
• 14 add 2 cups of water or a combination of water/dripping adding to 2 cups very slowly to flour mixture.
• 15 simmer 5 minutes, remove from heat and add 1 tsp.
• 16 (or more) of gravy master.
• 17 stir in some salt and pepper to taste and serve with sliced beef.
• 18 slice beef after it has sat for about 15 minutes to retain juices.