4 pounds Rump roast — cubed
Seasoned flour Olive oil 1/2 cup Water
1 can (8-oz) tomato sauce
4 garlic buds — minced (4
to 6) 1/3 cup Cider vinegar
1 Whole cinnamon stick
8 Whole cloves
8 Allspice
1 cup Ground walnuts
1 tablespoon Lemon juice
Sliced Sourdough French Bread — toasted
Dredge meat in seasoned flour; Shake off excess; Heat oil in large frying pan; Brown meat well. Transfer to crockery pot. Pour water into frying pan to loosen drippings. Add to crockery pot with tomato sauce, garlic and vinegar. Plae cinnamon stick, cloves, and allspice in a tea ball or cheesecloth. Add to pot. Cover. Cook on LOW 8 to 10 hours, or until very tender. If necessary, cook down pan juices. Add walnuts and lemon juice. Heat to serving temperature. Serve over buttered toast. Makes 12 servings. Extra Special Crockery Pot Recipes