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Tail Gate Stag

April 2, 2011

Olive Surprise Roast


4-pound rolled beef rump roast
1 jar (41/2 ounces) pimiento-stuffed olives, drained
3 tablespoons shortening
1 large onion, sliced
1 can (10 1/2 ounces) condensed tomato soup
1 soup can hot water


With point of knife, make about 5 deep crisscross gashes in a circle as far in as the middle of each end of meat. Open gashes with finger or spoon; push about 5 olives into each gash. In Dutch oven, brown meat in shortening over medium heat, about 15 minutes.

Place onion slices on meat. Stir together soup and water; pour over meat. Cover tightly; simmer on top of range or in 325° oven 2 1/2 hours or until tender. Cool. Serve chilled. For easier slicing remove cord from roast and turn roast seam side down.

8 servings.

Set out food on your station wagon tail gate or closed car trunk. Slice and serve the cold roast with buttered, fresh onion buns, a crisp autumn Iceberg Salad (below), homemade brownies and lots of hot coffee.

Iceberg Salad

In large plastic bag, combine about 3 cups bite-size pieces spinach, about 6 cups bite-size pieces lettuce, 1/4 cup chopped green pepper and 1 cup sliced mushrooms; refrigerate. Just before serving, toss with oil and vinegar salad dressing.

8 servings.

One Comment leave one →
  1. Janie permalink
    April 2, 2011 1:01 pm

    Why do I keep picturing the Brady Bunch gathering round the ol station wagon for this meal. At least they didn’t recommend cooking it on the engine block.

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