Brattleboro roast beef
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Rump roast of Beef |
| 1 | cup | Red wine |
| 1 | cup | Corn oil |
| ½ | teaspoon | Celery salt |
| ½ | teaspoon | Onion salt |
| ½ | teaspoon | Seasoned salt |
| Salt | ||
| Pepper | ||
| ¼ | cup | Flour |
Directions
Combine wine, corn oil and seasonings in bowl. Place roast in baking pan and baste with wine, oil and seasoning mixture. Cover and roast in a 275 degF oven, basting every hour with pan juices until tender.
Allow 35 minutes per pound for medium to well done roast; 25 minutes per pound for rare. Prepare gravy by removing meat to a warm platter.
Pour juices into a bowl. Skim fat from top reserving several tablespoons for gravy. Just before serving brown the flour in the reserved fat in a skillet on the stove top. Gradually add reserved liquid and allow the gravy to thicken, stirring constantly. Serve with mashed potatoes and a variety of vegetables.
Source: Brattleboro, VT Firehouse Cook: Howard T. Mattison, Chief and Lt. LeClaire MealMaster format: Grant Ames 12/94 Submitted By GRANT AMES On 01-07-95