3 to 4 lb. boneless rump or eye-of-ro; und roast
1 1/2 tablespoon worcestershire sauce
1/2 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon pepper
1/4 cup self-rising flour
"Cooking until very tender to us means fall-apart tender."
Preheat oven to 325 degrees. Rub roast with Worcestershire sauce and soy sauce; rub next 3 ingredients into meat. Wrap roast tightly in a double thickness of aluminum foil or in heavy-duty aluminum foil and place in a roasting pan. Bake for 3 to 3 1/2 hours or until meat is very tender. Carefully unwrap roast, pouring drippings into baking dish. Place roast on a serving platter; keep warm.
Measure drippings; add water to make 3 cups. Pour into a saucepan, add flour, and whisk until smooth. Cook over medium heat until thick and smooth, whisking constantly. Serve with the roast and mashed or boiled new potatoes.
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