WHISTLE STOP CAFE OVEN ROAST

3 pounds boneless rump or eye-of-round roast
1 1/2 tablespoons Worcestershire sauce
1/2 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon pepper
water
1/4 cup flour
mashed or boiled new potatoes (for serving)

Preheat oven to 325 degrees F.

Rub roast with Worcestershire sauce and soy sauce; rub next 3 ingredients into meat. Wrap roast tightly in a double thickness of aluminum foil or in heavy-duty aluminum foil and place in a roasting pan.

Bake for 3 to 3 1/2 hours or until meat is very tender.* Carefully unwrap roast, pouring drippings into baking dish. Place roast on a serving platter; keep warm.

Measure drippings; add water to make 3 cups. Pour into a saucepan, add flour, and whisk until smooth. Cook over medium heat until thick and smooth, whisking constantly. Serve with the roast and mashed or boiled new potatoes.

*Cooking until very tender to us means fall-apart tender.

Servings: 6-8
Source: Fannie Flagg's Original Whistle Stop Cafe Cookbook by Fannie Flagg