MESQUITE ROAST AND GRAVY

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Mesquite Roast and Gravy image

The Mesquite seasoning is what gives this roast the great flavor. Save the remaining seasoning packet for a later use. I let my roast cook for hours. I like mine to fall apart!

Provided by Kikimony

Categories     Meat

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 13

2 -3 lbs boneless beef rump roast (stuff with a few garlic cloves)
6 cups water (or more at the end if the taste is too strong)
3 tablespoons mesquite powder (I use Adolph's For the Grill Marinade Mesquite)
2 beef bouillon cubes
garlic, minced
4 tablespoons Worcestershire sauce
1 tablespoon seasoning (I use Blackened Redfish Seasoning)
1/4 cup sherry wine or 1/4 cup red wine
1 large onion, cut in chunks
1 (3/4 ounce) package mushroom beef gravy
4 tablespoons cornstarch (or more if you prefer thicker gravy)
1 (8 1/4 ounce) can carrots, whole baby drained (or you can use fresh)
1 (15 ounce) can new potatoes, whole drained

Steps:

  • Add the first 8 ingredients.
  • Simmer covered until roast is done.
  • Add onions and vegetables and cook until onions are tender.
  • Simmer until heated through.
  • Remove 1 cup of liquid and add gravy mix and cornstarch. Mix well.
  • Add to pot and simmer until thickened.
  • Serve sauce over rice.

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