This is a mouth watering recipe that was handed down to me from my grandmother. My family all gathers on Sunday when I fix it. It is one of our all time favorites.
1 T vegetable oil
4-5 lb rump roast
1 can beef bullion
½ C water
½ C flour
¼ C Mesquite or your favorite dry steak seasoning
1 8oz jar horseradish
¼ C flour
2 C reserved liquid from roast
2 T pan drippings skimmed from top of liquid
No nutrition information available
Heat oil in roast pan on top of stove. Coat roast with flour, salt, pepper, and steak seasoning.
Put in hot oil and brown on all sides. (Smells wonderful)
Once browned add 1 can beef bullion and ½ C water. Put horseradish all over the roast and cover. Let simmer 4-5 hours on low. Will be fork tender when you remove. Put on platter and put 3 T of the liquid over top to keep moist. Cover and let sit while making gravy.
Pour liquid into a large cup or bowl. Skim off 2 T from the top, return to skillet and add flour to make gravy. Add liquid slowly to flour mixture and stir till the gravy consistency you like. We like it smooth. Serve with the meat. This dish is delicious.
Hope you enjoy it.