Braised Beef Roast

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  • 4 pound beef tip, heel of round or rolled rump roastBeef Roast Braised
  • 1 tablespoon vegetable oil
  • 1 tablespoon cracked pepper
  • 3 ¼ cups of water
  • 2 tablespoons instant beef bouillon or six beef bouillon cubes
  • ¾ cup cold water
  • ⅓ Cup all-purpose flour


  1. Cook beef roast in oil in Dutch oven over medium to low heat until Brown; sprinkle with pepper.  Add 3 ¼ cups water and the bouillon.
  2. Heat to boiling; reduce heat.  Cover; simmer on top of range or cook at 325° in your oven until tender, about three hours.
  3. Remove beef to warm platter.
  4. Reserve 3 cups of drippings in Dutch oven; skim excess fat.
  5. Shake ¾ cup cold water and the flour in tightly covered container; stir gradually into broth.
  6. Heat to boiling, stirring constantly. Boil and stir one minute.

Serve beef with gravy.

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