April 11, 2010


1/2 tsp. salt & pepper
2 tsp. onion powder
1 tsp. celery salt
2 tsp. dill weed
2 tbsp. minced onion
Cut 1 green pepper in strips
2 c. water
2 beef bouillon cubes (beef flavor)
4 to 5 lb. rump roast
1/2 c. water
2 tbsp. flour
1/2 tsp. paprika
Take your rump roast, set it in a 9 x 13 inch roaster. Sprinkle with 1/2 teaspoon salt and pepper, onion powder, celery salt, dill weed, minced onion, cut green pepper into strips. Pour 2 cups of water over the roast with 2 bouillon cubes (beef flavor). Cover with foil. Bake 3 hours at 350 degrees, uncover for last 30 minutes to brown.Take roast out and set aside. Put pan on burner. Bring to a boil. Add flour and water in a shaker, stir constantly while boiling. Add paprika for coloring. Then strain gravy into gravy bowl.

No comments: