Roast in Red Gravy

By SteveV

Ingredients

• 7 pounds rump roast, trimmed cut in 3" chunks
• 1 1/2 cups flour
• 3/4 cup oil
• 2 medium onions chopped
• 1 large green bell pepper chopped
• 1/2 cup parsley flakes
• 1 (6 oz) can tomato paste
• 1 tablespoon sugar
• 10 beef bouillon cubes
• water

Details

Servings 1

Preparation

Step 1

Make roux with flour and oil and cook until golden brown. Add onions and bell pepper to roux and saute until tender. Add tomato paste and saute about 4 minutes. Stir often so it does not burn.

In large pot brown roast on all sides. Let simmer, with pot covered, on low fire about 10 minutes.

To meat, add roux, sugar, parsley flakes, bouillon cubes, and enough water to cover meat. Cook uncovered until meat is tender. Add water if necessary and continue to cook uncovered for desired thickness of gravy.