Beef-Pot Roast Tex-Mex Style
beef roast, rump
boneless, trimmed of fat
or lemon juice
or more, finely chopped
fresh, or parsley, finely chopped
Put meat in shallow plastic dish just large enough to hold it.
Combine Worcestershire, lime or lemon juice, mustard, garlic.
Spread mixture over meat. Cover and refrigerate overnight.
Roast meat in preheated 325℉ (160℃) oven for 1 hour.
Combine remaining ingredients; pour over meat.
Cover and roast 3 to 4 hours more at 275 degrees until meat is very tender.
Baste occasionally with pan juices (thin with a little boiling water if necessary) Slice thinly to serve.