KitchenMagician's Recipe

BEEF - ROAST - OVEN - MIXED VEGETABLES

Category: Beef

Makes 6 servings.

4 lb. boneless rump or eye-of-round roast
2 T. Worcestershire sauce
1/2 T. soy sauce
1 tsp. garlic powder
1 tsp. seasoned salt
1 tsp. black pepper
2 onions, wedged
4 carrots, cut into 2-inch pieces
2 stalks celery, chopped
4 russet potatoes, scrubbed and quartered
water
1/4 c. all-purpose flour

Preheat oven to 325F.
Rub roast with Worcestershire sauce and soy sauce.
Combine garlic powder, salt and pepper and rub into meat.
Lay roast in a double thickness of aluminum foil or in heavy-duty aluminum foil and place in a roasting pan.
Arrange onions, carrots celery and potatoes around roast and wrap tightly with foil.
Bake at 325F for 3 to 3 1/2 hours, or until meat is very tender.
Carefully unwrap roast; pour drippings into baking dish.
Place roast and vegetables on a serving platter; keep warm.
Measure drippings; add water to make 3 cups.
Pour into a saucepan; add flour and whisk until smooth.
Cook over medium heat until thick and smooth, whisking constantly. Serve with the roast and vegetables.