Serves: 5
Total Calories: 165

1 (5 to 6-pound) beef rump roast
2 teaspoons Lawry's seasoning salt
1 teaspoon black pepper
1 1/2 teaspoons Accent (optional)
1/2 stick oleo
3 cups water
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YORKSHIRE PUDDING:
1/3 cup of hot beef grease drippings from a rib roast or rump roast
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, separated
1 cup milk

Preheat oven to 325°. Season roast generously with salt, pepper, and Accent. Place in a 2-inch-deep baking pan and cut oleo in pats to go under your roast. Cook for 2 hours. Remove roast from oven and pour grease out of pan (this is good for Yorkshire pudding). Add water and mix well with "dregs" in pan, scraping bottom of pan. Put roast back in gravy and baste. Cook another hour. Taste your gravy during the last hour to see if you need more salt. (Accent enhances the flavor.) When done, take roast out of gravy to be sliced. Serve with rice, as this gravy is true pan gravy. My family loves it.

Variation: Add a can of mushrooms and juice to gravy and reheat. If you like a thick gravy, take 1 1/2 tablespoons of grease and brown 2 tablespoons flour in it. Add 1 cup water and cook until smooth. Add this to your pan gravy last hour of cooking.

Yorkshire Pudding:
Sift together flour, baking powder, and salt. Add beaten egg yolks, then milk, and mix well. Fold in stiffly beaten egg whites. Pour into 1-quart baking dish containing hot beef drippings. Swirl grease in dish so it will be all over. Bake in hot oven at 475°. Also good served with prime rib.

Nutritional Facts:

Serves: 5
Total Calories: 165
Calories from Fat: 20

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