Pot Roast of Beef


  • 3 pounds lean rump roast
  • Suet
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 24 ounces canned tomatoes, peeled
  • 1 medium onion, cut in pieces
  • 2 pieces celery, sliced
  • 1 bay leaf
  • 8 peppercorns


  1. Render suet in large skillet. Then brown meat, turning to ensure even browning on all sides. Sprinkle each side with salt and pepper. 
  2. Place meat in baking pan. Add tomatoes to drippings and pour over meat. 
  3. Add onion, celery, peppercorns and bay leaf. 
  4. Cover and roast in preheated oven at 300 degrees for 3 hours. 
  5. Remove meat to hot platter. 
  6. Strain liquid and thicken with flour and season to taste. Serve as gravy. 
Note: peeled potatoes and vegetables may be added when meat is placed in the oven.

Recipe from the kitchen of Edna Mey


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