Kettle Roast

From the 1961 edition of Pennsylvania Dutch Cookbook, Fine Old Recipes , page 22

• Ready In: 4 hrs 45 mins
• Serves: 10

Ingredients

• 5  lbs rump roast
• 1⁄4 cup bacon drippings
• 1  teaspoon ground ginger
• 2  teaspoons salt
• 1⁄4 teaspoon pepper
• 2  bay leaves
• 5  whole cloves
• 1  small onion
• 1  cup water

Directions

1. Have roast tied so it hold shape.
2. Melt drippings in heavy iron dutch oven or deep skillet.
3. Season the meat with the ginger, salt and pepper, and sear well on all sides.
4. Add the bay leaves, cloves, onion, and water.
5. Cover tightly and simmer about 4 1/2 hours or until tender.