Ingredients
4 lbs rump roast — cubed
Seasoned flour
Olive oil
1/2 cup water
1 can (8-oz) tomato sauce
4-6 garlic cloves — minced
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
Instructions
Dredge meat in seasoned flour; shake off excess; heat oil
in large frying pan; brown meat well. Transfer to crock-
pot. Pour water into frying pan to loosen drippings. Add to
crockpot with tomato sauce, garlic and vinegar. Place
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.
