Rump Roast

By angielaine

Ingredients

• 3 lb Rump Roast
• Salt
• Pepper
• Water
• 1 Tbsp Flour

Preparation

Step 1

Poke holes in roast with large fork, salt and pepper, then cover in flour. Bake at 400° uncovered with fat-side up until outside is browned. Add water to bottom of pan, reduce to 325° and bake covered for about 3 ½ hours (for about a 3 lb. roast). Add water as necessary. Check tenderness by stabbing with fork.

Gravy - pour juices into saucepan, place in freezer, skim fat. In separate bowl, combine 1 Tbsp flour to ¼ cup cold water. Slowly pour flour mixture into cold roast juices and mix well. Heat to a low boil until juices thicken to desired consistency. Add salt and pepper to taste.