Mesquite Roast and Gravy

Prep Time: 10 Minutes

Cook Time: 180 Minutes

Ready In: 190 Minutes

Servings: 6

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!

Ingredients:

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

Directions:

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

By RecipeOfHealth.com