4 lbs. boneless rump roast, trimmed
1 green pepper, chopped
1 onion, coarsely chopped
1 c. ketchup
1 tbsp. Dijon-style mustard
1 tsp. celery seed
3 tbsp. brown sugar
2 tbsp. lemon juice
1/2 tsp. pepper and salt
1/2 c. red wine or beef broth
4 potatoes, peeled and diced
2 tbsp. all-purpose flour

1. Place pot roast in 9 x 13 inch pan. Add green pepper and onion.

2. Combine ketchup, mustard, celery seed, brown sugar, lemon juice, salt and pepper. Add red wine or beef broth.

3. Pour mixture over vegetables and roast.

4. Cover dish with aluminum foil.

5. Bake at 350 degrees for 2 hours until meat is fork tender.

6. Add potatoes to pan. Bake for 30-40 minutes.

7. Thicken gravy with 2 tablespoons flour blended with water.