Yield
6 to 8 servings

To make ahead, chill baked roast overnight. Cut into thin slices, and place in a 13- x 9-inch baking dish. Top with gravy. Bake at 350° for 30 minutes or until thoroughly heated. Serve with roasted potatoes.

How to Make It

Step 1

Cook roast in hot oil in a large Dutch oven over medium-high heat 5 to 6 minutes or until browned on all sides.

Step 2

Combine tomato sauce and next 8 ingredients; pour sauce mixture over roast in Dutch oven.

Step 3

Bake, covered, at 325° for 3 hours or until roast is tender. Remove roast from Dutch oven, and keep warm; reserve drippings in Dutch oven.

Step 4

Place potato wedges in a lightly greased 15- x 10-inch jellyroll pan. Bake at 450° for 30 minutes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 5

Skim fat from drippings in Dutch oven. Whisk together flour and beef broth until smooth; add to drippings. Cook mixture, stirring constantly, over low heat 8 minutes or until thickened.

Step 6

Cut roast into thin slices. Arrange roast and potatoes on a serving platter. Garnish, if desired. Serve with tomato gravy.

Step 7

*1 (4 1/2-pound) boneless beef rump roast, trimmed, may be substituted. Bake, covered, at 325° for 2 hours and 20 minutes or until tender.

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