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Mary Ola’s Beef Roast Recipe

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This recipe for Mary Ola’s Beef Roast is from The Sheffield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 to 6 lbs. rump roast
5 T. oil or shortening
1 c. water or more
Meat tenderizer
Onion salt
Seasoning salt
Black pepper
⅓ c. all-purpose flour

Directions:
Directions:
Sprinkle roast generously with seasoned meat tenderizer, onion salt, seasoning salt, and pepper. Place in heated Dutch oven and brown all sides in oil or shortening on medium high heat. Cover and cook in 350º oven for about 3½ hours or more. Add 1 cup of water to roast after first 30 minutes of cooking. Add more water as needed during baking.

Roast Beef Gravy:
Spoon off most of the fat that settled on top of stock. Sift about ⅓ cup flour into stock, stirring well after each addition, over medium heat. Then add 3½ to 4 cups of cold water gradually, stirring well until thickened to medium consistency. Salt and pepper to taste.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
4 hrs.
Personal Notes:
Personal Notes:
Mama made beef roast all through her years as a cook. Daddy and Mama preferred a rump roast over any other cut of beef roast. This recipe was printed and published in the ATCO Cooking Clips Cookbook, 1978. Mama submitted several recipes to this small cookbook.

 

 

 

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