Makes 4 servings
- 3 pounds beef rump roast
- 1 package onion soup mix, beefy
- 2 teaspoons kitchen bouquet (brown sauce)
- 2 stalks celery, chunked
- 1 baby carrots, small bag
- 6 red potatoes, halved
- 1 onion, sliced
- Black pepper, freshly ground to taste
Sauté the onion, celery and carrots in a little oil in a large skillet until everything is a slightly brown. Remove the veggies; set aside. Using the same skillet, brown the roast on all sides. Remove the roast and place it into a large crock pot, along with the sautéed veggies. Deglaze the pan with a little water (or wine), scraping up all the browned bits of meat and veggie residue. Pour the juices into the crockpot and cover the roast with water (about 1 inch higher than the roast). Cook the roast on LOW for 8 to 10 hours. Once the meat and veggies are done, remove them from the crockpot to your serving platter. Skim the fat from the juices or use a fat-skimming cup to remove it. Only use as much of the broth as you need to make gravy for that meal. Thicken it with arrowroot and water. Divide the rest of the cooking juices and place it into containers (unthickened) and freeze it so you can make gravy anytime you want (meatloaf, etc).
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