SPICY POT ROAST

Spicy Pot Roast image

Provided by Melanie B

Categories Roasts

Time 3h15m

Number Of Ingredients 16

3-4 lb rolled rump roast (we've used other roasts as well)
2 Tbsp cooking oil
1/4 c flour
1 c onion, chopped
2 clove garlic, minced
1 tsp beef boullion (or 1 cube smashed)
1 tsp celery seed
1 Tbsp cumin
1 tsp salt
1/2 tsp pepper
8 oz tomato paste
1/2 c water
for the gravy:
1/4 c flour
1/2 c cold water
hot cooked rice

Steps:

1. Coat roast on all sides with 1/4 c flour. Brown all sides in a Dutch oven or heavy pan in hot oil.
2. Add onions, garlic, beef bullion granules, celery seed, cumin, salt, pepper, tomato sauce and 1/2 c water.
3. Cove with a tight-fitting lid. Cook over low heat until tender 3 to 3 1/2 hours. Remove meat; keep warm.
4. Measure pan juices; add water if necessary, to make 2 1/2 cups (we just eyeball this part. Those juices re HOT.)
5. Blend 1/4 c flour and 1/2 c cold water; stir into pan juices. Cook and stir until bubbly and smooth. Spoon over sliced meat and rice.