Mesquite Roast And Gravy

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.