Olive Surprise Roast Recipe
Ingredients
| 4-pound beef rolled rump roast | ||
| 1 jar (41/2 ounces) pimiento- stuffed small olives, drained | ||
| Onion | 1 Large, sliced | |
| Tomato soup | 1 Can (10oz), condensed | |
| Shortening | 3 Tablespoon | |
| 1 soup can hot water | ||
| Tomato Gravy | ||
Directions
With point of knife, make about 5 deep crisscross gashes in a circle as far in as the middle on each end of roast.
Open gashes; push about 5 olives into each.
Melt shortening in Dutch oven; brown meat over medium heat, 15 minutes.
Place onion slices on meat.
Mix soup and water; pour over meat.
Cover tightly; simmer on top of range or in 325° oven 2 1/2 hours or until tender.
Place meat on warm platter; keep warm while making Tomato Gravy.
Open gashes; push about 5 olives into each.
Melt shortening in Dutch oven; brown meat over medium heat, 15 minutes.
Place onion slices on meat.
Mix soup and water; pour over meat.
Cover tightly; simmer on top of range or in 325° oven 2 1/2 hours or until tender.
Place meat on warm platter; keep warm while making Tomato Gravy.
Chef
