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In the United States you often don't see "rump roast" in the meat counter.
German Rump Roast
in Beer Gravy
If you can't find it then choose a roast from the leg. This is usually called
a Top Round, or Bottom Round or Eye of the Round roast.
1. Heat oil in Dutch oven. Brown roast sharply on all sides and remove. Lay the bacon on the bottom of the Dutch oven, place the browned roast on it and sprinkle with salt.
4. Melt the butter in the pan, add the flour and cook, stirring, for 1 minute. Add 2 cups of reserved broth, a little at a time and stirring the sauce smooth after each addition. Add pepper, salt, vinegar or sugar to taste.
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Last updated January 30, 2014