4 lb. boneless rump roast, trimmed
1 green pepper, chopped
1 onion, coarsely chopped
1 c. Ketchup (preferably Heinz)
1 tbsp. dijon-style mustard
1 tsp. celery seed
3 tbsp. brown sugar
2 tbsp. lemon juice
1/2 tsp. each, salt and pepper
1/2 c. beef broth
4 large potatoes, peeled and diced
2 tbsp. all-purpose flour

Preheat oven to 350°F.

Place pot roast in a 9x13-inch pan. Add green pepper and onion. In bowl, combine ketchup, mustard, celery seed, brown sugar, lemon juice, salt and pepper. Add beef broth. Pour mixture over roast. Cover with foil.

Bake for 2 hours or until meat is fork tender.

Add potatoes to pan, bake for another 30-40 minutes. Take some of the juices from pan and thicken with flour and water, to make a gravy.

The aroma alone will have you drooling!

Submitted by: Sherry Monfils