Recipe By : Extra Special Crockery Pot Recipes
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Rump roast -- cubed
Seasoned flour
Olive oil
1/2 cup Water
1 can (8-oz) tomato sauce
4 garlic buds -- minced (4
to 6)
1/3 cup Cider vinegar
1 Whole cinnamon stick
8 Whole cloves
8 Allspice
1 cup Ground walnuts
1 tablespoon Lemon juice
Sliced Sourdough French
Bread -- toasted
Dredge meat in seasoned flour; Shake off excess; Heat oil
in large frying pan; Brown meat well. Transfer to
crockery pot. Pour water into frying pan to loosen
drippings. Add to crockery pot with tomato sauce, garlic
and vinegar. Plae cinnamon stick, cloves, and allspice in
a tea ball or cheesecloth. Add to pot. Cover. Cook on LOW
8 to 10 hours, or until very tender. If necessary, cook
down pan juices. Add walnuts and lemon juice. Heat to
serving temperature. Serve over buttered toast. Makes 12
servings.
