Cajun Pot Roast

• 4 lbs rump roast
• 2 14 cups Italian salad dressing
• 2 tablespoons olive oil
• 1 teaspoon seasoning salt
• 1 teaspoon ground black pepper
• 14 cup water
• 1 teaspoon minced garlic
• 2 bay leaves
• 14 cup red wine vinegar
• 1 can sliced mushrooms, with liquid
• 1 medium yellow onion, sliced
• 7 whole cloves

1. Combine the roast and 2 cups of salad dressing in a large plastic storage bag.
2. Seal tightly.
3. Marinate in the refrigerator for 2 hours or overnight.
4. Preheat a heavy Dutch oven over high heat.
5. Add the oil.
6. Remove the roast from the marinade and add to the pan.
7. Brown on all sides, 4 to 5 minutes.
8. Sprinkle meat with seasoned salt and pepper.
9. Add water,the remaining 1/4 cup salad dressing, the vinegar, garlic, mushrooms with liquid, onion, bay leaves, 7 whole cloves.
10. Cover, reduce heat to low, and cook for two to three hours, until very tender.

rump roast, italian salad dressing, olive oil, salt, ground black pepper, water, garlic, bay leaves, red wine vinegar, mushrooms, yellow onion, cloves

Taken from www.food.com/recipe/cajun-pot-roast-25428 (may not work)