1. Rub the rump roast with the pepper and put in good size roaster. 2. Add rest of the ingredients, except flour and water. 3. Cover. 4. Roast in a 350* oven for approximately 2 hours. 5. Use your thermometer for the doneness you prefer. 6. I like an inner temperature of 150*. 7. Baste every so often to keep meat moist. 8. When done take out meat cover with foil and let it rest. 9. Mix your flour and water in a jar with a cover and shake quickly. This removes any and all lumps. 10. Put your pan on the burner, pour in the flour/water mixture; stir until thickened. 11. If you like a thinner gravy just add water. If you like a darker, richer color to your gravy add a"seasoning and browning sauce". 12. Now you are ready to thinly slice your meat. ---------------------------------------------------------------------------
Nutrition
Ingredients
