Pot Roast Recipe

POT ROAST.

Have the butcher bone and roll 1.5kg of beef rump; dredge it well with salt, pepper and flour and brown it on all sides in a frying pan with a little of the fat from the meat.

Put the meat, three cups of boiling water, one bay leaf, one small onion, salt and pepper, two small carrots, two sprigs parsley, 1/2 teaspoon celery seed, a little flour, 1/2 teaspoon Worcestershire sauce into a pot and let it simmer for about 2 hours, or until tender.

Remove meat to rest, but keep warm. Thicken gravy by adding a past of 1 tablespoon butter and 1 tablespoon flour mixed together. Slice meat, pour over gravy and serve.