Chili Roast and Gravy
1 (3 or 4 pound) rump roast
4 cups water
Salt and black pepper
Gravy
4 tablespoons fat
4 tablespoons flour
1/2 cup chopped onion
2 tablespoons chili powder
2 tablespoons vinegar
Bring roast and water to boil. Skim off foam. Season with salt and black pepper. Simmer until meat is tender. When done, let broth settle. Skim off most of the fat. Slice roast beef.
To Make Gravy: Brown flour in fat until a deep golden brown. Add onion and sauté in this roux. Add chili powder, then the broth from the roast, 1 cup at a time, until desired thickness, stirring constantly. Add vinegar; simmer 5 minutes.
Add the sliced roast beef and simmer slowly 30 minutes.
Serve with rice or mashed potatoes.
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