Name: Rump Roast
Ingredients: 4 -(up to); 5 lb Beef roast; 3 tb Oil; 1/2 c Water; 1 tb Worcestershire; 2 tb Cider vinegar; Italian dressing; Salt and pepper; Garlic salt (optional); 2 tb Flour; 1/2 c Water

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Meat	8	Servings

INGREDIENTS

4		-(up to)
5	lb	Beef roast
3	tb	Oil
1/2	c	Water
1	tb	Worcestershire
2	tb	Cider vinegar
		Italian dressing
		Salt and pepper
		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 <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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