Mesquite Roast and Gravy

Submitted by Kikimony

"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!"

 

• Ready In: 3hrs 10mins
• Ingredients: 13
• Serves: 6

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.

Reviews

[Sharon123]

My husband raved about this roast! He loved the gravy. The only thing I added was a half can of cream of mushroom soup I had to use up. Wonderful different taste. Thanks so much for posting!!!