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Ingredients Jump to Instructions ↓

  1. 1/4 c Shortening

  2. 3 lb Rump Roast; Boneless

  3. 2 c Onions; Sliced

  4. 1/4 c Unbleached Flour

  5. 2 tb Salt

  6. 2 tb Sugar

  7. 1 x Pepper; To Taste

  8. 2 ts Mustard; Dry

  9. 1/2 ts Celery Seed

  10. 1/4 c Water

  11. 1 lb Tomatoes; (1 can)

  12. Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch

  13. 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.

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