5 to 6 lb. rolled beef rump roast
3 tbsp. all-purpose flour
1 tsp. salt (opt.)
1 tsp. cracked black pepper
1 tsp. paprika
1/4 tsp. dry mustard
1/4 c. vegetable oil
2 stalks celery, cut into 4 inch lengths
1 sm. onion, quartered
2 cloves garlic, chopped
2 bay leaves
Vegetables for roasting (see following recipe)

Heat oven to 325 degrees. Using damp cloth, wipe meat. In small bowl, combine flour, salt (if desired), pepper, paprika and mustard; rub meat all over with seasoning mixture.

In large skillet or roasting pan, heat oil; brown meat on all sides. Transfer to roasting pan with rack. Add celery, onion, garlic and bay leaves. Roast, basting occasionally, 3 to 3 1/2 hours or until fork-tender. Add vegetables during last 30 to 45 minutes (depending on desired tenderness); turn occasionally.

Warm large platter; transfer roast. Discard celery and bay leaves. Arrange vegetables on platter. To make gravy, remove rack; skim and discard fat from pan drippings. To pan, add up to 1 cup water, stir to blend and loosen browned bits on bottom. Bring gravy to a boil; strain into small bowl or gravy boat. Serves 18.

PAN-ROASTED VEGETABLES:

Sm. red-skinned potatoes
Carrots
String beans
Zucchini

Allow 2 or 3 (2 inch) potatoes per person. Scrub well; halve or leave whole and pare band of peel from each potato.

Carrots: Allow 1 medium-size carrot per person. Scrape or peel, if desired and cut into large chunks.

String beans: Allow 1 pound string beans per 4 servings. Snap off stem ends, removing strings. In boiling water, blanch beans 2 to 3 minutes.

Zucchini: Allow 1/2 medium-size zucchini per person. Trim, discard stem and blossom ends; slice.