1 (3 to 4 lb.) boneless rump roast
1 tbsp. dry mustard
1 c. beef broth
1/2 c. red wine vinegar
1 tsp. each pepper, salt and poultry seasoning
1 bay leaf
2 tbsp. Crisco
2 tbsp. cornstarch
1/2 c. raisins

Rub roast with mustard; place in a deep glass bowl. Heat broth, vinegar, seasonings and bay leaf together. Pour over roast. Cover and refrigerate 24 to 48 hours, turning meat occasionally. Drain and pat dry.

Brown roast in Dutch oven with Crisco. Pour in marinade. Cook for 2 hours and 30 minutes to 3 hours at 350 degrees. Thicken gravy with cornstarch. Add raisins. Slice and serve with noodles.