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Sunday Roast Beef

Yield 8 to 10 servings

Ingredients

  • 1 (5 1/2-pound) boneless rump roast
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 garlic clove, cut into 3 slices
  • 1 1/3 cups all-purpose flour, divided
  • 3 tablespoons olive oil
  • 7 cups water, divided
  • 1/2 cup sweet pickle juice
  • 1/2 cup ketchup
  • 1 tablespoon prepared mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder

How to Make It

  1. Rub roast with salt and pepper. Cut three slits in roast; insert garlic slices. Coat roast with 1/3 cup flour.

  2. Brown roast on all sides in hot oil in a Dutch oven.

  3. Stir together 6 cups water and next 5 ingredients; pour over roast.

  4. Bake, covered, at 350° for 5 hours or until tender.

  5. Remove roast from Dutch oven; keep warm. Whisk together remaining 1 cup flour and remaining 1 cup water. Whisk flour mixture into drippings; cook over medium heat, stirring constantly, until thickened. Serve gravy with roast.