Recipe for Brattleboro Roast Beef

Ingredients

6 lb rump roast of beef
1 cup red wine
1 cup corn oil
1/2 teaspoon celery salt
1/2 teaspoon onion salt
1/2 teaspoon seasoned salt
1 salt
1 pepper
1/4 cup flour

Instructions

Combine wine, corn oil and seasonings in bowl. Place roast in baking pan and baste with wine, oil and seasoning mixture. Cover and roast in a 275 degF oven, basting every hour with pan juices until tender. Allow 35 minutes per pound for medium to well done roast; 25 minutes per pound for rare. Prepare gravy by removing meat to a warm platter. Pour juices into a bowl. Skim fat from top reserving several tablespoons for gravy. Just before serving brown the flour in the reserved fat in a skillet on the stove top. Gradually add reserved liquid and allow the gravy to thicken, stirring constantly. Serve with mashed potatoes and a variety of vegetables.





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