"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Italian Roast Beef (In the Crock Pot), by Marilyn Parsons, is from A Peek into the Parsons' Pantry,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4-lb beef rump roast 2 onions 2 cloves garlic 1 large stalk celery 2 oz. bacon (about 2 slices) flour
Trim all excess fat from roast. Grind 1 of the onions with the garlic cloves, celery, and bacon (I use the blender). Lightly flour roast; rub with ground mixture. Slice remaining onion and place in crock pot. Place roast on onion. Cover and cook on Low setting for 8-10 hours.
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