1-5 lbs. rump roast
4-6 carrots, each cut in fourths
1 medium onion
1(4 oz.) can mushrooms, sliced
2 stalks celery
1/2 teaspoon seasoned salt
1 teaspoon beef bouillon grains
1 teaspoon pepper
1 clove garlic
Directions: Place roast with fat side up in a roaster. Place garlic clove, celery stalks and sliced onion on top of meat. Sprinkle meat with salt, pepper, bouillon on roast. Cover and cook at 300- 325°F until tender, 3-4 hours, depending on size. Use juices from pan for gravy.
Notes: Makes a wonderful Sunday meal. Serve with mash potatoes, green salad and hot rolls.