Rump Roast
Yield: 8 Servings
Ingredients
5 lb beef roast
3 tb oil
1/2 c water
1 tb worcestershire
2 tb cider vinegar
1 italian dressing
1 salt and pepper
1 garlic salt (optional)
2 tb flour
1/2 c water
Instructions
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 1/2 cup water,
Worcestershire, vinegar and garlic salt (if desired). Cover tightly and
bake at 275 for 2 to 2-1/2 hours. Remove roast to warm platter. Mix flour
and 1/2 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 , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Ingredients
5 lb beef roast
3 tb oil
1/2 c water
1 tb worcestershire
2 tb cider vinegar
1 italian dressing
1 salt and pepper
1 garlic salt (optional)
2 tb flour
1/2 c water
Instructions
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 1/2 cup water,
Worcestershire, vinegar and garlic salt (if desired). Cover tightly and
bake at 275 for 2 to 2-1/2 hours. Remove roast to warm platter. Mix flour
and 1/2 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 , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
0 Comments:
Post a Comment
<< Home