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Prep Time: 35 Minutes Cook Time: 2 Minutes |
Ready In: 37 Minutes Servings: 4 |
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On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share Ingredients:
1 -4 lb rump roast |
3 tablespoons salad oil |
1/4 cup bell pepper, chopped |
1/2 cup celery, chopped |
2 onions, sliced |
3 cups cans stewed tomatoes |
1/2 cup sliced stuffed olives |
6 drops tabasco sauce |
1 teaspoon seasoned salt |
1/4 teaspoon black pepper |
Directions:
1. In a 5 qt Dutch oven heat the 3 tbsp of the oil.
2. Over medium heat brown the roast on all sides.
3. Reduce the heat to low and continue to cook, covered, while preparing the roux.
4. *If roast sticks, add 1/4 cup water.
5. Reduce the heat to low and add the onion, bell pepper, celery, and onion and cook until they are limp.
6. Stir in the stewed tomato and cook for 10 minutes.
7. Add the salt, and pepper to the tomato sauce mixture.
8. Pour the sauce over the roast.
9. Simmer slowly on top of the stove for 2-3 hours, or until the roast is very tender.
10. Add more water if needed.
11. Remove meat and thicken pan juices with flour.
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