POT ROAST
INGREDIENTS:
3 To 4 lb. boneless rump or 1 ts Seasoned salt
-eye-of-round roast 1 ts Pepper
1 1/2 tb Worcestershire sauce Water
1/2 tb Soy sauce 1/4 c Self-rising flour
1 ts Garlic powder
3 To 4 lb. boneless rump or 1 ts Seasoned salt
-eye-of-round roast 1 ts Pepper
1 1/2 tb Worcestershire sauce Water
1/2 tb Soy sauce 1/4 c Self-rising flour
1 ts Garlic powder
"Cooking until very tender to us means fall-apart tender."
Preheat oven to 325 degrees. Rub roast with Worcestershire sauce and soy sauce; rub next 3 ingredients into meat. Wrap roast tightly in a double thickness of aluminum foil or in heavy-duty aluminum foil and place in a roasting pan. Bake for 3 to 3 1/2 hours or until meat is very tender. Carefully unwrap roast, pouring drippings into baking dish. Place roast on a serving platter; keep warm.
Measure drippings; add water to make 3 cups. Pour into a saucepan, add flour, and whisk until smooth. Cook over medium heat until thick and smooth, whisking constantly. Serve with the roast and mashed or boiled new potatoes.
Preheat oven to 325 degrees. Rub roast with Worcestershire sauce and soy sauce; rub next 3 ingredients into meat. Wrap roast tightly in a double thickness of aluminum foil or in heavy-duty aluminum foil and place in a roasting pan. Bake for 3 to 3 1/2 hours or until meat is very tender. Carefully unwrap roast, pouring drippings into baking dish. Place roast on a serving platter; keep warm.
Measure drippings; add water to make 3 cups. Pour into a saucepan, add flour, and whisk until smooth. Cook over medium heat until thick and smooth, whisking constantly. Serve with the roast and mashed or boiled new potatoes.