“A delicious savory roast. I like to serve it with mashed potatoes.”
3hrs 20mins

Ingredients Nutrition


  1. Preheat oven to 450 degrees F.
  2. Rub roast with vegetable oil.
  3. Sprinkle with salt and pepper.
  4. Place roast, onion, celery, carrot and tomatoes in a roasting pan.
  5. In a large bowl, combine tomato paste, Worcestershire, consomme, and 1 cup broth, whisking well.
  6. Pour over roast.
  7. Bake, uncovered, for 30 minutes.
  8. Reduce heat to 350 degrees.
  9. Cover roasting pan, and bake for 2 1/2 hours.
  10. Carefully remove roast and vegetables from pan.
  11. Skim excess fat from pan and reserve drippings.
  12. Bring 1 1/2 cups drippings to a simmer over medium heat in roasting pan.
  13. Add flour, whisking well.
  14. Cook over medium heat for 3-4 minutes, or until mixture begins to thicken.
  15. Add 1 cup broth, whisking well.
  16. Cook for 3-4 more minutes, whisking constantly.
  17. Add 1/2 cup broth, whisking well.
  18. Cook for 3 minutes.
  19. Add remaining 1/2 cup broth, whisking well.
  20. Cook for 3-4 minutes, or until gravy is thickened.

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