Pot Roast With Mustard And Celery
- 4 3/8 pounds rump roast
- 4 onions medium, purple and white
- 1 bunch celery
- grain mustard to taste
- salt to taste
- ground black pepper to taste
- olive oil to taste
- butter to taste
- Preheat oven to 180 degrees Celsius.
- Season the meat with salt and pepper.
- Cover the entire piece with mustard.
- Heat some olive oil and butter in a non-stick frying pan, and sear the meat on both sides.
- Place the meat in baking pan with onions cut into half moons, and chopped celery, and drizzle with olive oil.
- Cover with aluminum foil and bake for 1 1/2 hours.
- Remove the foil after 1 hour and 15 minutes.
- For the sauce, put the onions, and any cooking juice that has formed in the blender, and grind finely.
- If necessary add a little more water, depending on desired consistency.
- Serve sliced with the sauce, and a side dish.
rump roast, onions, celery, grain mustard, salt, ground black pepper, olive oil, butter
Taken from www.yummly.com/recipe/Pot-Roast-with-Mustard-And-Celery-771143 (may not work)