1/4 c. soft butter
1/2 tsp. dried dill
1/2 tsp. powdered ginger
1/2 tsp. paprika
2 tsp. flour
1 tsp. dry mustard
1/2 tsp. garlic salt
1 rolled rump roast, 4-5 lbs.

Blend above ingredients and spread over meat. Place on heavy foil and cup edges to hold 1 cup red cooking wine in casserole or small roasting pan. Seal well. Cook 375 degrees until tender, 3 to 4 hours. Remove juice and thicken for gravy. Sprinkle with 1 tablespoon parsley. Serve gravy over meat, carrots and potatoes boiled for a special tasty meal.