1/4 c Shortening 3 lb Rump Roast; Boneless 2 c Onions; Sliced 1/4 c Unbleached Flour 2 tb Salt 2 tb Sugar 1 x Pepper; To Taste 2 ts Mustard; Dry 1/2 ts Celery Seed 1/4 c Water 1 lb Tomatoes; (1 can) Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.
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