Ingredients
- 8 allspice
- 4 garlic buds (minced)
- 1 cinnamon stick (whole)
- 4 pounds rump roast cubed
- 8 oz tomato sauce
- 1 cup walnuts (ground)
- 1/2 cup water
- 3/8 cup cider vinegar
- 1 tablespoon lemon juice
- 1 slice sourdough french bread (sliced toasted)
Dredge meat in seasoned flour; Shake off excess; Heat oil in large frying pan; Brown meat well. Transfer to crockery pot. Pour water into frying pan to loosen drippings. Add to crockery pot with tomato sauce, garlic and vinegar. Plae cinnamon stick, cloves, and allspice in a tea ball or cheesecloth. Add to pot. Cover. Cook on LOW 8 to 10 hours, or until very tender. If necessary, cook down pan juices. Add walnuts and lemon juice. Heat to serving temperature. Serve over buttered toast. Makes 12 servings. Extra Special Crockery Pot Recipes
