Potted rump roast with tomato-sour cream gravy

Yield: 1 servings

Measure Ingredient
4 slices Thick bacon
2 mediums Onions; sliced thin
5 pounds Rump roast; tied in a roll
½ teaspoon Ground cloves
½ teaspoon Ground ginger
1 cup Water
1½ tablespoon Strong beef base
1 \N 14 ounce can diced tomatoes; drained
1 tablespoon Granulated sugar
1 tablespoon Lemon juice
¼ cup Sour cream

In a deep, heavy pot, fry the bacon for three minutes. Separate the onion slices into rings and saut‚ the rings until tender and translucent. Rub the roast with cloves and ginger then place it on top of the onions in the pot.

Add the water. Cover tightly and cook over a low flame for 4½ to 5 hours until tender. Remove roast from pot and wrap in foil. Set aside. Remove bacon and discard. Cool the gravy in the refrigerator until the fat congeals on the top. Remove the fat and measure out one cup of the gravy.

Reserve the remaining gravy for another use. Mix the cup of gravy in the pot with the beef broth, tomatoes, sugar and lemon juice. Bring to a low boil. Reduce the heat to very low and stir in the sour cream. Cut the meat into ½ inch slices return to the pot and simmer in the thickened gravy for one hour, covered. Adjust seasonings and serve along with noodles or potato pancakes.

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