Ingredients
1 beef rump roast or bottom round roast (3 pounds)1-1/2 cups water6 garlic cloves, minced2 bay leaves2 tablespoons dried basil4-1/2 teaspoons dried oregano1-1/2 teaspoons salt1/2 teaspoon crushed red pepper flakes1/2 teaspoon garlic powder1 tablespoon cornstarch3 tablespoons cold water
Preparation
In a Dutch oven coated with cooking spray, brown roast on all sides; drain. Combine the water, garlic and seasonings; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 to 3-1/4 hours or until meat is tender.
Discard bay leaves. Remove roast to a serving platter; let stand for 10 minutes. Meanwhile, for gravy, pour pan drippings and loosened browned bits into a measuring cup; skim and discard fat. Transfer to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice beef; serve with gravy.
