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Rump Roast

This Rump Roast recipe uses Salad Oil, Cider Vinegar, Salt, Pepper, and All Purpose Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 tbsp
• 2 tbsp
• 2 tsp
• 1/2 tsp
• 2 tbsp
• 1 cup
• 1/4 cup

Method (preview)

1. 1

   4 lb rump roast 2 medium onions, sliced 3 anchovy fillets 2 bay leaves

2. 2

   In a Dutch oven over medium high heat cook roast in hot oil until well browned on all sides.

3. 3

   Add next 8 ingredients and 1/2 cup water; heating to boiling.

4. 4

   Reduce heat to low, cover and cook for 3 hours or until roast is fork tender.

5. 5

   Add more water and turn meat occasionally while cooking.

6. 6

   Remove roast from Dutch oven, put on warm platter and keep warm.

7. 7

   With a large spoon, spoon fat from liquid in the Dutch oven and remove bay leves.

8. 8

   Over medium heat, heat liquid to boiling.

9. 9

   In a cup mix flour with 1/4 cup cold water and whisk until smooth.

10. 10

    Gradually add to liquid and cook, stirring constantly until mixture is thickened.

11. 11

    Stir in cream and heat just to boiling.

12. 12

    Serve gravy with meat