Roast Beef

By svangeffen

Ingredients

• 6 pounds rump roast
• 1 can Franco-American Beef gravy
• salt and pepper to taste

Details

Servings 1

Preparation

Step 1

Season roast with salt and pepper and place in roasting pan, with fat side up. Add water to fill up to 1/4 to 1/2 the height of the roast. Cook roast in oven at 400 F for 3 to 4 hours. Check occasionally to be sure the water has not completely evaporated. Add water if necessary. When finished cooking, remove roast from pan to cool. Pour drippings from roasting pan into large pot and add can gravy. Bring to boil and add salt and pepper to taste. Continue to boil for 20 to 30 minutes. Once roast has cooled, slice into serving pieces. Always best to slice against the grain of meat to make meat more tender to eat. Add meat to gravy and cook at light boil for 30 minutes.

To cook in Slow cooker: Trim fat from roast and season roast. Cut roast into large pieces. Place roast pieces in Slow cooker. Pour 2 cans of gravy over meat and add 1 cup of water. Cook on high for 4 to 6 hours. Remove roast from gravy to cool and slice. Place sliced roast and gravy into large pot and continue to cook for 30 minutes.