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Daddy's Sunday Roast

 Daddy's Sunday Roast
"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."
10-12 ServingsPrep: 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.

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Daddy's Sunday Roast (continued)

Nutritional 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.