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Daddy's Sunday Roast Recipe

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"DADDY was a close friend of the local butcher, Mr. Mason, who always saved the preferred cut for his best customer! To please Daddy, that roast had to be big enough so he could count on leftovers for cold beef sandwiches the following week."

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10-12 Servings
Prep: 20 min. + standing Bake: 3-1/2 hours

Ingredients

1 beef rump roast or bottom round roast (5 to 6 pounds)
1/2 cup cider vinegar
Salt and pepper to taste
1 cup water
GRAVY:
1/2 cup all-purpose flour
1 cup cold water
1 teaspoon browning sauce, optional
Salt and pepper to taste

Directions

Place roast in a deep roasting pan, fat side up; pour vinegar over roast. Let stand for 15 minutes. Sprinkle with salt and pepper. Add water to pan.
Cover and bake at 400° for 3-1/2 hours or until meat is tender, adding additional water if needed. About 15 minutes before roast is done, uncover to brown the top.
Remove roast to a serving platter and keep warm; skim fat from pan juices. Pour juices into measuring cup, adding water if needed to measure 3 cups.
Mix flour and cold water until smooth; stir into pan juices. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in browning sauce if desired. Season with salt and pepper. Serve gravy with roast. Yield: 10-12 servings.

Nutrition Facts: 1 serving (8 ounces) equals 261 calories, 9 g fat (3 g saturated fat), 113 mg cholesterol, 61 mg sodium, 5 g carbohydrate, trace fiber, 38 g protein.

Daddy's Sunday Roast published in Reminisce September/October 1993, p47

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