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Hawaiian Rump Roast

Meat.Bible's picture
Ingredients
  Beef rump roast 4 Pound, rolled
  Shortening 2 Tablespoon
  Onion 1 Medium, sliced
  Soy sauce 3 Tablespoon
  Ginger 1⁄4 Teaspoon, ground
  Pepper 1⁄8 Teaspoon
  Pineapple tidbits 8 3⁄4 Ounce (canning, drained)
  Celery 1⁄4 Cup (4 tbs), sliced
  All purpose flour 1⁄4 Cup (4 tbs)
Directions

In Dutch oven, slowly brown roast on all sides in hot shortening.
Add onion, soy sauce, ginger, pepper, and 1/4 cup water.
Cover tightly; simmer for 2 1/2 hours or till tender.
Add pineapple and celery.
Continue cooking, covered, 20 minutes, or till celery is tender.
Remove meat to platter.
Drain pineapple and celery, reserving juices; set aside.
Skim excess fat from pan juices.
Return 1 1/2 cups juices to pan.
Blend 1/2 cup cold water with flour; stir into juices.
Cook, stirring constantly, till thickened and bubbly; cook 1 minute more.
Season with salt and pepper.
Add reserved pineapple and celery.
Serve with meat.

Recipe Summary

Course: 
Main Dish
Method: 
Blending
Ingredient: 
Beef

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