Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Rump roast of Beef 1/2 ts Seasoned salt
1 c Red wine Salt
1 c Corn oil Pepper
1/2 ts Celery salt 1/4 c Flour
1/2 ts Onion salt

Combine wine, corn oil and seasonings in bowl. Place roast in baking
pan and baste with wine, oil and seasoning mixture. Cover and roast
in a 275 degF oven, basting every hour with pan juices until tender.
Allow 35 minutes per pound for medium to well done roast; 25 minutes
per pound for rare. Prepare gravy by removing meat to a warm platter.
Pour juices into a bowl. Skim fat from top reserving several
tablespoons for gravy. Just before serving brown the flour in the
reserved fat in a skillet on the stove top. Gradually add reserved
liquid and allow the gravy to thicken, stirring constantly. Serve
with mashed potatoes and a variety of vegetables.

Source: Brattleboro, VT Firehouse Cook: Howard T. Mattison, Chief and
Lt. LeClaire MealMaster format: Grant Ames 12/94
Submitted By GRANT AMES On 01-07-95

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