4-5 lb Rump Roast.
4 table spoons of Oil.
1 sliced onion.
3 cloves of garlic, pressed.
Montreal seasoning, enough to rub on the roast from all sides.
2 cups water.
2 cups cranberries.
Ingredients for gravy made with juices from the beef roast.
3 cloves of garlic.
3 tablespoons sugar.
3 tablespoons flower.
In a pot preferably a cast iron dutch oven preheat half of your oil and saute the onion, Rub your roast with garlic, Montreal seasoning and set aside. Remove your onion but do not discard, add the remaining oil to the pan and sear the meat on medium high heat on all sides until it's dark brown.
Pour off all the liquids but about 6 tablespoons. It's not important to measure, this is just approximately. Add to your liquid, 3 tablespoon sugar, 3 tablespoon flower, 3 cloves of garlic, mix to a paste and slowly add your liquids until it's right consistency, cook it slowly, stirring it constantly. You can add some hot stock and seasoning if you like. I personally just left it like it is with out any additions. The gravy had a great taste of cranberry and some sweetness to it, worked perfectly as a glaze over the beef.
Now all is left is to serve with a side of mixed greens or some steamed veggies and enjoy for a delightful meal. Please share share your experience and how it turns out.