My Mother'S Rump Roast - cooking recipe

Ingredients

1 rump roast (small to large according to family size)
1 c. plain or self-rising flour
1 medium onion
vinegar (brown or white)
meat tenderizer

Preparation

Wash roast with vinegar. Pat dry with paper towel. Pierce roast with fork and sprinkle meat tenderizer all over. Rub flour over roast until covered. Prepare pan or roasting pan with enough foil to cover roast when placed in pan. Place roast on foil in pan and cut onion in large pieces and place over roast. Cover tightly with foil. Keep about a cup of water in bottom of pan entire cooking time. Cook at 375\u00b0 for 2 1/2 to 3 hours.