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.

Ratings & Reviews

buenacena's Review

September 24, 2012
I thought it was just ok. I cooked in a crock pot, so some of the meat was not submerged. I think that took away from the fall-apart factor of the meat.. The sauce needed some thickening. I served over egg noodles for my husband, and the sauce was too runny to work well. If I were to make again, I would add some flour or cornstarch, choose a smaller pot, and possibly splash a dash of Worcestershire. The bay leaf from the other reader sounds like a good idea too. Except next time, I think I'll just try something new.

StellaMarand85's Review

October 27, 2011
very easy to make if only you follow the steps, first i had to brown it by piercing it with meat tongs or fork to bring out the juice frm the beef. Thereafter, poured the tomato mixture over d beef and topped it with one bay leaf. very delicious with nice aroma served it with mashed potatoes, Excellent.. will make it over and over again

MBH816's Review

January 05, 2010
I can't believe more people haven't come across this recipe! It is outstanding! Instead of whole tomatoes I used one can of petite diced tomatoes including the juice. Also, we didn't want potatoes so I sauteed some spinach and tossed with some spaghetti. Excellent meal.