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Arlene's Roast Beef with Mushroom Gravy

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Course Main Course

Ingredients
  

  • 2 rump or sirloin tip roasts (4-5 lb each)
  • 4 Tbsp olive oil
  • 5 Tbsp flour
  • salt and pepper
  • 1 bay leaf
  • 1 large onion, quartered
  • 1 box beef broth (32 oz)
  • 1 cup fresh mushrooms, sliced
  • 1 1/2 cups cold water
  • 3/4 cup flour

Instructions
 

  • Preheat oven to 325 degrees.
  • Place Dutch oven over medium high heat and add oil. Combine flour, salt and pepper and rub over entire surface of roasts. Brown roasts in hot oil on all sides, turning often. Place quartered onion over roasts and add bay leaf.
  • Pour beef broth to a depth of 1/2 into Dutch oven. Scrap pan to loosen browned bits in bottom of pan. Cover with lid and place in preheated oven and bake for 3 hours or until tender.
  • Remove roasts from pan, place on carving board and cover with foil. Remove bay leaf from pan and add sliced mushrooms to pan. Place Dutch oven over medium high heat. Meanwhile, add remaining beef broth and bring mixture to a boil. Adjust seasonings. In a bowl, combine cold water and flour and, using a whisk, combine well, making sure there are no lumps at all. With broth at a full boil, and whisking continually, pour flour mixture slowly in a thin stream into the boiling broth. Whisk and continue adding flour mixture until gravy is the consistency you like best. Reduce heat and allow gravy to cook for a few minutes. Carve meat across grain of meat and serve with mushroom gravy immediately. Makes 12-16 servings. Enjoy!