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Mother's Pot Roast


  • 5-6 lb. beef rump roast
  • 2 Tbsp. fat
  • Accent seasoning
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. celery seed
  • 1/4 tsp. oregano
  • 3 Tbsp. wine vinegar
  • 1 med. onion, sliced
  • 2 cups small white onions
  • baby carrots
  • 3 Tbsp. flour
  • 1/2 cup water


Brown beef well on all sides in Dutch oven. Sprinkle well with Accent, salt and pepper. Add celery seed, oregano, vinegar and sliced onion. Cover tightly; simmer on low heat, turning occasionally about 3 1/2 hours. Add small whole onions and carrots, tucking into gravy around beef. Simmer, covered, 1 hour or until beef is tender and vegetables are done. Remove meat and veggies to platter and make gravy as follows: Add enough water to broth to make about 2 1/2 cups. Combine 3 Tbsp. flour and 1/2 cup water and stir into liquid. Cook until thickened and season to taste.

By Robin from Washington, IA


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