Stringy Meat

By Wewah

Sylvia's favorite birthday dinner.

Ingredients

• 4 lb. beef rump roast room temperature
• 1/2 cup flour
• Salt
• Pepper
• Garlic Powder
• Horseradish
• 1 Bunch of carrots, cut into large pieces
• 8 oz Bag of Cipolline Onions, peeled
• 6 Potatoes, quartered
• 4 Ribs of Celery, cut into large pieces
• 15-20 Fresh Mushrooms, brushed clean

Preparation

Step 1

Dredge the meat in a mixture of flour, salt, pepper, and garlic powder.
Brown the meat on all sides.
Spread horseradish all over the browned meat.
Put a rack under the meat in a large kettle, and add 1 cup of water.
Cover and cook in a 350 degree oven for 2 1/2 to 3 hours.

1 hour before the meat is done, add the vegetables, but add the mushrooms in the last half hour.

If making it in the crock pot, cook on low for 8 hours, adding the potatoes and carrots during the last three hours. Add the onions and mushrooms during the last hour.