Ingredients
- 3 lb rump roast
- 1 lb tomatoes
- 2 c onions
- 1/2 c water
- 1/4 c shortening
- 1/4 c unbleached flour
- 2 tb sugar
- 2 tb salt
- 2 ts mustard
- 1/2 ts celery seed
oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.
