There’s a chill in the air, and that makes me crave some of my family’s fall favorite dishes! This rump roast is always received with lots of “Oh, Boy!” and “I love that stuff!” If your family is all about meat and potatoes, you’ve got a winner on your hands now!
A family friend shared this recipe years ago, and we all call it “Carla’s Roast”. Thanks, Carla!
I always make mashed potatoes for all that tasty gravy and a green vegetable such as roasted Brussel sprouts or fresh green beans. Hope you and yours enjoy this roast as much as we do!
Roast Beef and Gravy
Cooking oil (1-2 tablespoons)
Konriko Greek Seasoning (no MSG)
2 packets of brown gravy mix
Season rump roast with salt. Now generously season with Greek seasoning. Heat oil in a Dutch oven and brown roast on all sides.
Once roast is browned, add the amount of water called for on gravy packets; add gravy mix. I use a whisk to blend it well. Bring gravy to a boil, reduce heat to low and cover. Continue to simmer for 2 – 2 1/2 hours, making sure gravy continues to simmer.
Remove roast from gravy, place on a cutting board, and slice very thin. An electric knife works really well. Return the sliced roast to pot of gravy.
***I have had the best results with a rump roast over other beef roast cuts in this recipe. Because I don’t always see rump roasts, I will pick one up when I do and freeze it until I’m ready to use it! Also, I use Konriko Greek Seasoning because it doesn’t contain MSG, but there are other brands readily available, such as Cavender’s Greek Seasoning.