Oven roast

Yield: 6 servings

Measure Ingredient
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
1 teaspoon Pepper
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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