Pot Roast (2)

1 pkg. onion soup mix
1/2 cup ketchup
1/2 teaspoon oregano
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 teaspoon celery seed or celery salt
1/2 teaspoon marjoram
1/2 teaspoon thyme
2 teaspoons horseradish
1 cup water
1 beef rump roast of beef brisket roast, 4 lbs.

Day 1: Combine all ingredients and pour over roast. Cover and bake in preheated 300° oven for 5 hours. Cool. Slice thin pieces, cutting against the grain. Refrigerate.

Day 2: Skim off congealed fat. Return roast to a preheated 215° oven and heat for 40 minutes.

Granite Ware 18-Inch Covered Oval Roaster

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