1 (2 lb.) beef rump roast
2 tbsp. shortening
8 potatoes, peeled
2 stalks celery, cut in 2-inch pieces
4 med. carrots, quartered lengthwise
1 tbsp. salt
1/4 tsp. pepper
1 c. sliced mushrooms
1 c. catsup

Brown roast in oven over medium heat. Arrange vegetables, except mushrooms, around roast. Add seasonings. Arrange mushrooms over roast. Top with catsup, cover. Bake in 325 degree oven for 2 hours or until tender, basting occasionally.