Recipe for cooking deutsches rostbraten
Recipes from Germany and Austria :: German and Austrian Main Dish Meats
1 (4 pound) boneless rump roast
Salt and pepper
1 (8 ounce) bottle Catalina French dressing
1/2 c. dry red wine
1 large onion, sliced
1 c. celery, diced
1 Tbsp. instant parsley flakes
1 pkg. brown gravy mix
Season meat with salt and pepper. Place in a deep bowl. Combine Catalina French Dressing with wine, onion, celery and parsley; pour over meat. Cover and refrigerate overnight, turning occasionally.
Preheat oven to 300 degrees fahrenheit.
Drain meat and reserve marinade. Combine gravy mix and marinade; pour over meat. Cover and bake 2 1/2 hours or until meat is tender. Remove meat, skim off excess fat and thicken marinade for gravy.
This gravy is so good that you may not even have enough if you double the recipe. This recipe is perfect to bake while you are in church.
