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Print this Recipe    Rump Roast

Swedish Style Rump Roast

3 Tbsp salad oil
4 lb rump roast
2 medium onions, sliced
3 anchovy fillets
2 bay leaves
2 Tbsp cider vinegar
2 tsp salt
1 tsp allspice
1/2 tsp pepper
2 Tbsp all purpose flour
1 cup heavy of whipping cream

In a Dutch oven over medium high heat cook roast in hot oil until
well browned on all sides. Add next 8 ingredients and 1/2 cup water;
heating to boiling. Reduce heat to low, cover and cook for 3 hours
or until roast is fork tender. Add more water and turn meat
occasionally while cooking. Remove roast from Dutch oven, put on
warm platter and keep warm. With a large spoon, spoon fat from
liquid in the Dutch oven and remove bay leves.

Over medium heat, heat liquid to boiling. In a cup mix flour with
1/4 cup cold water and whisk until smooth. Gradually add to liquid
and cook, stirring constantly until mixture is thickened. Stir in
cream and heat just to boiling. Serve gravy with meat

Makes 12 -14 servings

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