Ingredients
1 beef rump roast or bottom round roast (5 to 6 pounds)1/2 cup cider vinegarSalt and pepper to taste1 cup waterGRAVY:1/2 cup all-purpose flour1 cup cold water1 teaspoon browning sauce, optionalSalt and pepper to taste
Preparation
Place roast in a deep roasting pan, fat side up; pour vinegar over roast. Let stand for 15 minutes. Sprinkle with salt and pepper. Add water to pan.
Cover and bake at 400° for 3-1/2 hours or until meat is tender, adding additional water if needed. About 15 minutes before roast is done, uncover to brown the top.
Remove roast to a serving platter and keep warm; skim fat from pan juices. Pour juices into measuring cup, adding water if needed to measure 3 cups.
Mix flour and cold water until smooth; stir into pan juices. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in browning sauce if desired. Season with salt and pepper. Serve gravy with roast.
