Ingredients
4 lb. boneless rump roast
salt and pepper
flour
3 Tbsp. olive oil
3 green onions, sliced, including tops
1 clove garlic
2 stalks celery, finely chopped
1 (14 1/2 oz.) can beef broth
3/4 c. hot water
1/2 tsp. bottled steak sauce
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Sprinkle meat lightly with salt and pepper; coat lightly with flour. Brown well in a skillet with olive oil. Reduce heat; add onions, garlic and celery; cook until limp. Transfer to a 3-quart pot. Stir broth, water, steak sauce and mustard into skillet and bring to a boil, scraping meat particles from pan bottom. Pour liquid and vegetables over meat; cover and bake at 325° for 2 3/4 hours or until almost tender. Add carrots and wine; cover and cook 30 to 40 minutes. Remove meat and carrots; keep warm.
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
16-inch multi-fuel pizza oven — wood, charcoal, or gas, 950F