3 to 4 lb. Rump Roast
Garlic Salt
Seasoned Salt
Pepper
Flour
Brown both sides of roast in Cast Iron or other oven-ready type pan (w/o plastic handle).
Season roast with garlic salt, seasoned salt and pepper.
Fill pan with a little water (replenish as needed to always keep ¼ to ½ in. in pan).
Place roast in pan and cook with fat side up. Don’t turn roast over, just move it so it doesn’t stick to pan.
Cook at 325 degrees. 4 lb. roast takes 2 to 3 hours.
Add flour paste mixture to water and drippings (add about ½ cup), cook in pan a few minutes to desired consistency; keep gravy warm until served.
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