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Receta Pot Roast With Mushroom Gravy
by Global Cookbook

Pot Roast With Mushroom Gravy
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Ingredientes

  • 1 x boneless beef rump roast - (3 1/2 lbs) trimmed
  • 2 lrg garlic cloves thinly sliced
  • 1 tsp salt
  • 1 tsp garlic salt
  • 1 tsp freshly-grnd black pepper
  • 1/4 c. all-purpose flour
  • 3 Tbsp. vegetable oil
  • 2 c. brewed coffee
  • 1 can cream of mushroom soup - (10 3/4 ounce)
  • 1 Tbsp. Worcestershire sauce
  • 1 lrg onion sliced
  • 3 Tbsp. cornstarch
  • 3 Tbsp. water

Direcciones

  1. Cut slits in roast, using a sharp knife; push a garlic slice into each slit. Sprinkle roast with salts and pepper; lightly dredge in flour, patting off excess flour.
  2. Brown roast on all sides in warm oil over medium-high heat in a large Dutch oven. Stir together coffee, soup, and Worcestershire sauce; pour over roast. Top with onion. Reduce heat, cover, and simmer 3 hrs and 40 min or possibly till tender. Transfer roast to a serving platter, reserving drippings in Dutch oven; keep roast hot.
  3. Combine cornstarch and 3 Tbsp. water; stir into drippings. Bring mix to a boil, and cook, stirring constantly, 1 minute or possibly till thickened. Pour gravy over roast.
  4. This recipe yields 8 to 10 servings.
  5. Comments: Substitute less expensive chuck roast for rump roast, if you like.