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, .

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