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Coog's Finest Rump Roast and Gravy

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Coog's Finest On Rump Roast

INGREDIENTS:

1 Garlic 1/2 Green Pepper cut in strips
1/2 Onion cut in slices
2 Tbs. Vegetable Oil

DIRECTIONS:

1.Cut-up 1 clove of Garlic into 4 pieces with sharp knife punch 4 holes in Roast, then place garlic pieces in holes.

2.Coat the roast with Coog's Finest Chicken Seasoning Coating Mix.

3.In heavy skillet, brown the Rump Roast slowly on all sides in a small amount of hot shortening or vegetable oil about 2 Tbs.

4.After braising the Rump Roast, place the Roast in a deep baking dish or Dutch Oven with all but about 1 Tbs. of fat. NOTE: Save the 1 Tbs of fat for the gravy.

5.Place green pepper and onions around roast, cover tightly And cook at 325 F for 2-2 ½ hrs. The last half hour uncover so that roast will get a slight crust.

Coog's Finest Perfect Gravy made from the Roast Juices

1. Remove Roast from baking dish and place on warm serving platter.

2.Skim off excessive oil or fat reserves from pan about 3 to 4 Tbs.

3.Pour drippings with green pepper and onion into Food Processor or Blender and liquefy.

4.If not thick enough add 1 Tsp Flour, Corn Starch, or Coog' s Finest Chicken Seasoning Coating Mix and add to liquefied drippings in blender then pour back into baking dish, or Dutch oven.

This Recipe submitted by Ginny of Ohio

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NO DOUBT ABOUT IT, ONCE YOU TRY COOG'S YOU WON'T COOK CHICKEN OR FISH WITHOUT IT !!!

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