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Ingredients
- 5 to 6 lb. rump roast
- 1 bottle beer (red wine can be substituted)
- 1 small bottle catsup
- 1 large chopped onion
- 1/2 c. chopped celery
- 1/4 c. chopped green pepper
- salt and pepper
Method
- Place beef in roasting pan and top with ingredients.
- Bake as follows:
- at 250° to 275° for 4 to 6 hours or 225° for 8 hours. Slice meat and serve with juice.
- Can be used as barbecue on buns. Serves 15.