Rump Roast - Rindfleischeintopf

1/4 cup shortening
3 lb rump roast, boneless
2 cup onions, sliced
1/4 cup flour
2 tablespoon salt
2 tablespoon sugar
Pepper, to taste
2 teaspoon dry mustard
1/2 teaspoon celery seed
1/4 cup water
1 lb tomatoes

Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat.Mix the flour and seasonings with 1/4 cup water. Blend with the tomatoes and add the mixture to the dutch oven. Bake at 325 degrees about 2 hours, until the meat is fork- tender. Serve with oven-browned potatoes. Serves 4.