4 to 5 lb. top round (or rump) beef, rolled
5 lg. carrots
5 stalks celery
3 onions
Fresh parsley
1 c. red wine
2 c. liquid beef bouillon
1 bay leaf
Do Not Add Salt! (Bouillon gives you enough)
Kitchen Bouquet or Gravy Master for color and flavor

Brown meat lightly in heavy bottomed pan. Add water enough for meat to steam and cook, but do not try to cover meat. Add other ingredients and bring almost to a boil, covered all the time. Turn heat down to simmer. Cook 4 to 5 hours until meat is tender. Remove from heat and cool in refrigerator. (Keep covered during cooking and cooling.)

Remove meat from pan, and skim fat off liquid in pan. Put liquid and vegetables from pan into a blender and blend until smooth. (You may not be able to get all the vegetables and liquid into blender.) You want the liquid in blender to come to the consistency of gravy. Add Kitchen Bouquet or Gravy Master until you get color you wish for gravy.

Slice cold meat carefully into thin slices. Place slices in a Dutch oven and pour the contents of blender (your gravy) over the meat. Let set overnight, or at least 4 to 5 hours.

When ready to serve, heat meat and gravy together in Dutch oven on top of the stove until piping hot. Place meat slices on platter, with some gravy, for serving. Put rest of gravy into gravy boat so guests can help themselves to this delicious non-flour gravy.