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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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DADDY was a close friend of the local butcher, Mr. Mason, who always saved the preferred cut for his best customer! To please Daddy, that roast had to be big enough so he could count on leftovers for cold beef sandwiches the following week. Ingredients:
1 beef rump roast or bottom round roast (5 to 6 pounds) |
1/2 cup cider vinegar |
salt and pepper to taste |
1 cup water |
gravy: |
1/2 cup king arthur unbleached all-purpose flour |
1 cup cold water |
1 teaspoon browning sauce, optional |
salt and pepper to taste |
Directions:
1. Place roast in a deep roasting pan, fat side up; pour vinegar over roast. Let stand for 15 minutes. Sprinkle with salt and pepper. Add water to pan.
2. Cover and bake at 400° for 3-1/2 hours or until meat is tender, adding additional water if needed. About 15 minutes before roast is done, uncover to brown the top.
3. Remove roast to a serving platter and keep warm; skim fat from pan juices. Pour juices into measuring cup, adding water if needed to measure 3 cups.
4. Mix flour and cold water until smooth; stir into pan juices. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in browning sauce if desired. Season with salt and pepper. Serve gravy with roast. Yield: 10-12 servings.
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