• Cooking Time: 2/12 to 3 1/3 hours
  • Servings: 4-6
  • Preparation Time:


  • 4-5 pound boneless beef rump roast
  • 2 cups sweet cider
  • 1 tablespoon brown sugar
  • 2-3 whole cloves
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 2 tablespoons flour
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespons shortening
  • 1 onion, sliced


  • Place meat in a large bowl. In a small bowl, mix cider, brown sugar, cloves, ginger, and cinnamon; pour over meat. Cover and refrigerate 24 hours. Remove meat from marinade and pat dry with paper towel. Combine flour, salt and pepper; dredge meat. Brown meat in shortening on all sides in Dutch oven. Add 1 cup marinade and onion; cover tightly and cook at 325 degrees for 2/12 to 31/2 hours, or until tender. Add water to cooking liquid to make 2 cups. Thicken cooking liquid with flour for gravy, if desired.


Grandmas' Kitchen

Categories: Casserole  Spicy 

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