Hawaiian Rump Roast
|Beef rump roast||4 Pound, rolled|
|Onion||1 Medium, sliced|
|Soy sauce||3 Tablespoon|
|Ginger||1⁄4 Teaspoon, ground|
|Pineapple tidbits||8 3⁄4 Ounce (canning, drained)|
|Celery||1⁄4 Cup (4 tbs), sliced|
|All purpose flour||1⁄4 Cup (4 tbs)|
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.