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Daddy's Sunday Roast

By: Mary Lewis  
"'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.'"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 165 people have saved this

Prep Time:
20 Min
Cook Time:
3 Hrs 30 Min
Ready In:
3 Hrs 50 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 (5 pound) boneless beef rump roast
  • 1/2 cup cider vinegar
  • salt and pepper to taste
  • 1 cup water
  • GRAVY:
  • 1/2 cup all-purpose flour
  • 1 cup cold water
  • 1 teaspoon browning sauce
  • salt and pepper to taste

Directions

  1. Place roast in a deep roasting pan, fat side up. Puncture meat with tenderizing tool or meat fork; pour vinegar over. Let stand for 15 minutes. Sprinkle with salt and pepper. Add water to pan. Cover and bake at 400 degrees F 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. Remove roast from pan and keep warm; skim fat from pan juices. Measure the juices, adding water if needed to equal 3 cups. Mix flour and cold water until smooth; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in browning sauce. Season with salt and pepper. Serve gravy with roast.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2008 by BisBatt 
If you like your beef on the well done side, you'll love this recipe. I made it exactly as... MORE

 
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