Ingredients
- 1,400 gr rump roast
- 300 gr tomatoes
- 240 gr onions
- 120 ml water
- 50 gr shortening
- 32 gr unbleached flour
- 26 gr sugar
- 18 gr salt
- 10 ml mustard
- 1 gr celery seed
oven. Bake at 160ºC about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes.
