Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Shortening Pepper, To Taste
3 lb Rump Roast, Boneless 2 ts Mustard, Dry
2 c Onions, Sliced 1/2 ts Celery Seed
1/4 c Unbleached Flour 1/4 c Water
2 tb Salt 1 lb Tomatoes, (1 can)
2 tb Sugar

Melt shortening in a Dutch oven. Add the meat and brown on all sides.
Place the onions on top of the meat. Mix the flour and seasonings with 1/4
c water. Blend with the tomatoes and add the misture to the dutch oven.
Bake at 325øF, about 2 hours, until the meat is fork-tender. Serve with
oven-browned potatoes.

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