Ingredients for Mesquite Roast And Gravy
- Boneless Beef Rump Roast
- Water
- Mesquite Powder
- Beef Bouillon Cubes
- Garlic
- Worcestershire Sauce
- Seasoning
- Sherry Wine
- Onion
- Mushroom Beef Gravy
- Cornstarch
- Carrots
- New Potatoes
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How to Make Mesquite Roast And Gravy
- Preheat oven to 325°F (160°C).
- In a large roasting pan, combine: 3 lbs beef chuck roast, 1 tbsp mesquite seasoning, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1 bay leaf, and 1 cup beef broth.
- Cover the roasting pan tightly with foil and roast for 2-3 hours, or until the roast is fork-tender.
- While the roast cooks, prepare the gravy: In a medium saucepan, sauté 1 large onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped) in 2 tbsp olive oil until softened (about 5-7 minutes).
- Remove the roast from the oven and carefully remove 1 cup of the cooking liquid from the roasting pan. Set the roast aside to rest for 10 minutes before shredding.
- In a separate bowl, whisk together 1/4 cup all-purpose flour and 1/2 cup cold water to form a smooth slurry.
- Add the reserved cooking liquid to the sautéed vegetables in the saucepan. Bring to a simmer.
- Gradually whisk in the flour slurry, continuously stirring to avoid lumps.
- Simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency.
- Shred the rested roast and add it to the gravy, stirring to combine. Simmer for another 2-3 minutes to heat through.
- Serve the mesquite roast and gravy over a bed of fluffy rice. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
20g
Fat
0g
Carbs
8g
