1 boneless rump roast (5 pounds), trimmed
1/2 cup cider vinegar
Pepper to taste
1 cup water

1/2 cup all-purpose flour
1 cup cold water
1 teaspoon browning sauce
Pepper to taste

Place roast in a deep roasting pan. Puncture meat with tenderizing tool or meat fork; pour vinegar over. Let stand for 15 minutes. Sprinkle with pepper. Add water to pan. Cover and bake at 400° for 3-1/2 hours or until meat is tender, adding additional water if needed. About 15 minutes before roast is done, uncover to brown the top. Remove roast from pan and keep warm; skim fat from pan juices. Measure the juices, adding water if needed to equal 3 cups. Mix flour and cold water until smooth; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in browning sauce. Season with pepper. Serve gravy with roast. Yield: 20 servings.