Yield: 6 Servings
Measure | Ingredient |
---|---|
¼ cup | Shortening |
3 pounds | Rump Roast, Boneless |
2 cups | Onions, Sliced |
¼ cup | Unbleached Flour |
2 tablespoons | Salt |
2 tablespoons | Sugar |
\N \N | Pepper, To Taste |
2 teaspoons | Mustard, Dry |
½ teaspoon | Celery Seed |
¼ cup | Water |
1 pounds | Tomatoes, (1 can) |
Melt shortening in a Dutch oven. Add the meat and brown on all sides.
Place the onions on top of the meat. Mix the flour and seasonings with ¼ c water. Blend with the tomatoes and add the misture to the dutch oven.
Bake at 325=F8F, about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.
Kath Pickell
Posted to MM-Recipes Digest V3 #291 Date: Wed, 23 Oct 1996 14:00:35 -0600 From: netdir@... (S.Pickell)