cast iron Dutch oven ( Cajun Classic from Mamou, Louisiana) Click here to get one!
3 1/2-4 lb rump roast (Pike's Peak cut if they have it)
Lawry's seasoned salt
Olive or canola oil
Lea and Perrins
1 cup hot water
Potatoes, onions, carrots if desired (we like it plain)
Sprinkle meat generously with seasoned salt, coarse pepper, garlic powder. Then flour meat. Heat olive or canola oil in Dutch oven on stove. (hot enough when you test it with a touch of flour and it sizzles). Brown all sides of meat. Douse meat with Lea and Perrins generously. Add a cup ( or more for more gravy) of hot water, then put top on Dutch oven and cook at 275 degrees for 2 hours. Then adjust oven to 225 degrees and cook about 2 more hours. You can let it sit in the oven after the cooking is done. Also can thicken gravy if needed. Add onions, potatoes, etc. at any time during cooking.