Posted at http://mynew30.blogspot.com
1 (3 to 4 pound) beef roast, eye of round or boneless rump
Worcestershire sauce
Soy sauce
Seasoned salt
Garlic powder
Freshly ground pepper
Water
1/4 cup of White Lily self-rising flour
Preheat oven to 325 degrees.
Place a couple of overlapping sheets of aluminum foil, enough to wrap around the roast, into a baking pan. Set the roast on top and bring the foil up around the roast, just slightly to form a cup. Sprinkle the top of the roast with Worcestershire and soy sauce. Then sprinkle lightly with the seasoned salt, garlic powder and ground pepper. Wrap the roast tightly with the foil and bake for 3 to 3-1/2 hours (depending on size).
Unwrap cooked roast and pour off drippings into a measuring cup that will accommodate at least 3 cups. Set roast aside to rest, tenting with foil to keep warm.
Add enough water to the pan drippings to make a total of 3 cups of liquid. Pour this into a skillet and bring to a boil. Reduce heat to a simmer and whisk in the flour, a little at a time, vigorously whisking constantly, until mixture is smooth and thick.
Serve roast sliced with gravy and mashed potatoes (but of course!) with a side of green beans or a nice mixed garden salad.
