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The same amount of the following ingredients are used for a 3 to 5 pound rolled rump roast. Place roast in a large pan. Pour 1/2 large bottle of catsup over roast; over the catsup sprinkle 2 tablespoons salt, 1 tablespoon pepper. Place on roast: 1 tsp. garlic powder

Fill pan around roast with at least 3 quarts water. Cover and bake at 375 degrees for 3 hours or until tender.

Remove meat and cool for at least 6 HOURS. Remove onion from broth. Keep broth in refrigerator until ready to make gravy. Add more water to broth (if desired) about 2 quarts. Thicken broth with flour and water. I use 1 1/2 cups flour and enough water to make a thin paste. Stir into warm (not hot) broth. Add 1 teaspoon chili powder and 1 tablespoon Worcestershire sauce.

Slice meat very thin. Simmer in gravy for 10 minutes, or a little longer. Serve over bread with mashed potatoes or any way you desire.

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