Rump roast
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | -(up to) | |
| 5 | pounds | Beef roast |
| 3 | tablespoons | Oil |
| ½ | cup | Water |
| 1 | tablespoon | Worcestershire |
| 2 | tablespoons | Cider vinegar |
| Italian dressing | ||
| Salt and pepper | ||
| Garlic salt (optional) | ||
| 2 | tablespoons | Flour |
| ½ | cup | Water |
Directions
Marinate roast in Italian Dressing in refrigerator overnight. Remove from marinade and pat dry with paper towel. Salt and pepper heavily. Brown in oil on high heat. Place in roasting pan and pour on ½ cup water, Worcestershire, vinegar and garlic salt (if desired). Cover tightly and bake at 275 for 2 to 2-½ hours. Remove roast to warm platter. Mix flour and ½ cup water until smooth. Heat liquid in pan to boiling and add flour and water mixture, stir- ring rapidly until thickened slightly and smooth.
MRS E.T. BROWN (CAMILLE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .