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Spicy Pot Roast

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  Rump roast 3 Pound, rolled
  Flour 1⁄2 Cup (8 tbs)
  Cooking oil 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Beef bouillon granules 1 Teaspoon
  Celery seed 1 Teaspoon
  Ground cumin 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Canned tomato sauce 8 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Hot cooked rice 2 Cup (32 tbs)

Coat roast on all sides with 1/4 cup flour.
Brown on all sides in Dutch oven or heavy casserole in hot oil.
Add onion, garlic, beef bouillon granules, celery seed, cumin, salt, pepper, tomato sauce, and 1/2 cup water.
Cover with tight-fitting lid.
Cook over low heat until tender, 3 to 3 1/2 hours.
Remove meat; keep warm.
Measure pan juices; add water, if necessary, to make 2 1/2 cups.
Blend together 1/4 cup flour and 1/2 cup cold water; stir into pan juices.
Cook and stir until bubbly and smooth.
Strain over sliced meat and rice.

Recipe Summary

Difficulty Level: 
Side Dish

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