|3||To 4 lb. boneless rump or eye-of-round roast|
|1½ tablespoon||Worcestershire sauce|
|½ tablespoon||Soy sauce|
|1 teaspoon||Garlic powder|
|1 teaspoon||Seasoned salt|
|¼ cup||Self-rising flour|
"Cooking until very tender to us means fall-apart tender." Preheat oven to 325 degrees. Rub roast with Worcestershire sauce and soy sauce; rub next 3 ingredients into meat. Wrap roast tightly in a double thickness of aluminum foil or in heavy-duty aluminum foil and place in a roasting pan. Bake for 3 to 3½ hours or until meat is very tender. Carefully unwrap roast, pouring drippings into baking dish. Place roast on a serving platter; keep warm.
Measure drippings; add water to make 3 cups. Pour into a saucepan, add flour, and whisk until smooth. Cook over medium heat until thick and smooth, whisking constantly. Serve with the roast and mashed or boiled new potatoes.
From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson -
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