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Categories:
boneless rump garlic butter soy sauce ground ginger red cooking sherry paprika salt water stalk celery mushrooms
Viewed: 54 - Published at: 6 years agoIngredients
- 1 (3 lb.) boneless rump or round roast, trimmed
- 1 small garlic clove, slivered
- 2 Tbsp. butter or margarine
- 2 Tbsp. soy sauce
- 1/2 tsp. ground ginger
- 1 Tbsp. red cooking sherry
- 1/8 tsp. paprika
- 1/2 tsp. salt
- 3/4 c. water
- 1 large stalk celery, quartered
- 1/2 to 1 lb. whole fresh mushrooms
Method
- Insert slivered garlic into roast.
- In frypan, brown roast in butter.
- Mix together soy sauce, ginger, sherry, paprika, salt and water.
- Pour over roast.
- Arrange celery in large pot or Dutch oven; place roast on top.
- Cover tightly.
- Roast at 250° for 3 1/2 hours, basting occasionally.
- Remove roast from pan; place on warm serving dish.
- Discard celery.
