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Pot roast is not the first meat choice one thinks of when one thinks frugal foods. However, boneless rump roast does go on sale from time to time at prices lower than lean ground beef. When this happens, you will want to know how to make a good roast to take advantage of the savings. This recipe will make enough to serve 4 and have leftovers for French dip or cold sandwiches.
3 pound beef bottom round.
1 T. salt
1 t. pepper
1 4 oz jar horseradish
1 cup water
4 potatoes, pealed and cut in thirds
Cook beef in Dutch oven over medium heat until brown; reduce heat. Sprinkle with salt and pepper. Spread horseradish over both sides of beef. add water. Heat to boiling; reduce heat. Cover and simmer on top of range for 2 1/2 hours. Add potatoes. Cook and cover until beef and vegetables are tender, about 45 minutes longer. Serve with gravy (recipe below) if desired.
Gravy
Skim excess fat from broth. Add enough water to broth to make approximately 2 cups. Shake 1/2 cup cold water and 1/4 cup all-purpose flour in tightly covered container; gradually stir into broth. Heat to boiling stirring constantly. Boil and stir 1 minute. This gravy usually needs no further salt or pepper added. Taste and season further, if desired.
The Eat Better…Spend Less recipe pamphlet is available to Dollar Stretcher subscribers for $3.00, regularly $3.50. To order send a check or money order to:
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3101 NE 150th Ave.
Vancouver, WA 98682.
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