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

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