Recipe for Brattleboro Roast Beef


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


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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here