Slow Cooked Beef Pot Roast With Gravy

Ingredients

• 3 lbs beef rump, boned and rolled
• Salt and pepper, to taste
• Flour, for dredging
• Fat from the meat
• 3 cups boiling water
• 1 bay leaf
• 1 small onion
• 2 small carrots
• 2 sprigs parsley
• 1/2 tsp celery seed
• 1/2 tsp Worcestershire sauce
• 1 tbsp flour (for thickening)

Method

1. 1 Dredge the rolled beef rump with salt, pepper, and flour. Brown it on all sides in a frying pan using a little of the meat's fat.
2. 2 Place the meat in a cooker with 3 cups boiling water, bay leaf, onion, salt, pepper, carrots, parsley, celery seed, Worcestershire sauce, and a little flour. Simmer for 30 minutes.
3. 3 Set the cooker in a large pail of boiling water and cook in a cooker for 9 hours or more until tender.
4. 4 Reheat the meat to boiling point. Strain the cooking liquid and thicken it with flour to make a gravy.