1/4 c Shortening 1 x Pepper; to taste
3 lb Rump roast; boneless 2 ts Mustard; dry
2 c Onions; sliced 1/2 ts Celery seed
1/4 c Unbleached flour 1/4 c Water
2 tb Salt 1 lb Tomatoes; (1 can)
2 tb Sugar
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 mixture to the dutch
oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender.
Serve with oven-browned potatoes.
