Pot Roast
5-7 lbs Rump Roast
8 - 10 garlic cloves
5 white potatos, quartered
5-7 carrots
1 yellow onion, quartered
1 pack of McCormick's Brown Gravy Mix
Salt & Red pepper to taste
Gravy
Flour
Canola oil
Kitchen Bouquet
Steak Sauce (A1)
Make a
Pot Roast, but don’t add the potatoes, carrots, and
onions. When the roast is done, remove
the meat to a platter and let it cool down.
Let the meat juices simmer on a low fire. When the roast is cool enough, slice it into
then slices. In a frying pan, make a roux. Add 1
heaping cooking spoon of flour to ¼ cup of canola oil. Mix the oil and flour together so that it is
smooth and there are no lumps. Add
additional oil if it is necessary. Cook
the flour over a medium fire, stirring all the while, until the flour becomes
medium-brown in color. Watch the flour
closely, because it will burn very easily.
As soon as it reaches the right color, slowly add water in one spot
until the flour stops sputtering and popping.
Stir well and add to the meat juices.
Also, add 2 tablespoons of Kitchen Bouquet and 1 tablespoon of steak
sauce (A1 sauce) to the gravy. The gravy
should be thick. Add the sliced meat to
the gravy and simmer for 20 minutes.
TO MAKE A PO’BOY: Cut
the French bread open. Put mayonnaise on
half of it. Layer the roast beef and
gravy on the mayonnaise. Top the roast
beef with shredded lettuce and sliced tomatoes.
Keep lots of napkins handy.