1/4 c Shortening
3 lb Rump Roast; Boneless
2 c Onions; Sliced
1/4 c Unbleached Flour
2 T Salt
2 T Sugar
1 x Pepper; To Taste
2 t Mustard; Dry
1/2 t Celery Seed
1/4 c Water
1 lb Tomatoes; (1 can)

Melt shortening in a Dutch oven. Add the meat and brown on all sides.
Place the onions on top of the meat. Mix the flour and seasonings with
1/4 c water. Blend with the tomatoes and add the mixture to the Dutch
oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender.
Serve with oven-browned potatoes.