WHISTLE STOP CAFE OVEN ROAST3 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
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