Slow-cooked beef cut into bite-sized pieces, and the cooking juice is used to make the gravy. An all-day cook makes the beef just right.
Provided by Barry Key
Categories 100+ Everyday Cooking Recipes
Time 7h20m
Yield 6
Number Of Ingredients 8
Steps:
- Mix beef broth, mushroom soup with roasted garlic, chopped onion, and sliced onion together in a slow cooker until thoroughly combined; place the beef rump roast into the soup mixture, cover the cooker, and cook on Low until beef is very tender, at least 7 hours.
- One hour before serving time, remove the roast from the cooker and cut into bite-size pieces; remove and strain 2 cups of beef broth and set aside. Return beef pieces to the slow cooker.
- Melt butter in a heavy skillet over medium heat and stir in flour to make a paste. Reduce heat to low and cook and stir the flour mixture until it bubbles and turns golden brown, about 15 minutes. Watch carefully because the mixture burns easily. Whisk about 1/4 cup of the reserved beef broth into flour mixture at a time and bring gravy to a simmer.
- To serve, spoon brown rice onto serving plates and top with beef pieces; pour gravy over beef.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 37.9 g, Cholesterol 79.2 mg, Fat 16.8 g, Fiber 3 g, Protein 31.8 g, SaturatedFat 6.9 g, Sodium 775.3 mg, Sugar 1.8 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love