posted by Angel 12-20-99 4:47 PM
Rump Roast
3 1/2 to 4 lb. rump roast
4 Tbsp. butter
3 Tbsp. flour
2 cups water
1 cup tomato juice
1 beef bouillon cube
3/4 cup dry sherry
2 Tbsp. catsup
1/2 tsp. basil
1/2 tsp. marjoram
1/8 tsp. thyme
1 tsp. salt
1/2 tsp. pepper
1/4 pkg. onion soup mix
Preheat oven to 300 degrees F.
Brown meat in 1 1/2 tablespoons butter. Place in roaster. Add remaining butter (2 1/2 tablespoons) to pan in which meat was browned. When melted, make a roux with flour, scraping pan while stirring. Add remaining ingredients; bring to a good boil and pour over roast.
Cover roaster tightly and put into 300 degrees oven. Bake 3 hours or more. Turn meat 3 or 4 times during roasting.
When done, remove meat to platter. Let fat come to top of roaster. Skim off fat. Use sauce for meat.