Pennsylvania Beef Recipe

• 2 lbs. boneless rump roast
• 3 slices bacon
• 1 lg. onion, sliced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic pwdr
• 2 teaspoon Italian herbs
• 3 tbsp. all purpose flour
• 2 tbsp. granulated sugar
• 2 teaspoon Worcestershire sauce
• 2 tbsp. red wine vinegar
• 1 1/2 c. beef broth

1. NOTE: Best if made a day ahead.
2. 1.
3. Fry bacon in heavy skillet, remove and save.
4. 2.
5. Brown roast on all sides in bacon drippings then transfer to a casserole dish.
6. 3.
7. Sprinkle roast with salt, pepper, garlic pwdr and Italian herbs.
8. 4.
9. Add in onions to skillet.
10. Saute/fry till transparent and tender then place on roast.
11. 5.
12. Stir flour into remaining bacon drippings.
13. 6.
14. Add in Worcestershire sauce, vinegar and sugar to the flour mix.
15. Blend well.
16. 7.
17. Gradually add in beef broth to skillet, stirring.
18. Simmer for a few min.
19. 8.
20. Pour broth mix over beef and onions.
21. 9.
22. Cover casserole.
23. Bake at 350 degrees for 1 3/4 hrs.
24. Stir sauce and baste roast a couple of times during baking time.
25. 10.
26. Sprinkle crumbled bacon over roast, serve with egg noodles.
27. NOTE: I cut the roast into bite size pcs after baking and let the pcs marinade in the sauce overnight.
28. (Reheat.
29. Serve.)
30. 5 to 6 servings.

boneless rump roast, bacon, onion, salt, pepper, garlic, italian herbs, flour, sugar, worcestershire sauce, red wine vinegar, beef broth

Taken from cookeatshare.com/recipes/pennsylvania-beef-26740 (may not work)