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Rump Roast With Vegetables Recipe
|Boneless beef round rump roast||4 Pound|
|Dried marjoram||1⁄8 Teaspoon|
|Dried thyme||1⁄8 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Snipped parsley||1 Tablespoon|
|Dried marjoram||1 Dash|
|Dried thyme||1 Dash|
Calories 459 Calories from Fat 163
% Daily Value*
Total Fat 18 g27.5%
Saturated Fat 7.3 g36.3%
Trans Fat 0 g
Cholesterol 88 mg
Sodium 589.1 mg24.5%
Total Carbohydrates 33 g10.9%
Dietary Fiber 4.6 g18.5%
Sugars 3.4 g
Protein 39 g77.7%
Vitamin A 165.8% Vitamin C 53.7%
Calcium 3.9% Iron 18.1%
*Based on a 2000 Calorie diet
Com- bine the 1/4 teaspoon salt, the 1/8 teaspoon marjoram, the 1/8 teaspoon thyme, and the dash pepper; rub into meat.
Roast uncovered, at 325Â° till meat thermometer registers 150Â° to 170Â°, about 2VA hours.
Meanwhile, in separate saucepans cook potatoes and carrots in boiling, salted water 15 minutes; drain.
About 45 minutes before roast is done, place vegetables in drippings around roast, turning to coat.
When done, transfer meat and vegetables to serving platter; keep warm.
Sprinkle vegetables with additional snipped parsley, if desired.
Pour.meat juices and fat into large measuring cup.
Skim off fat, reserving 3 tablespoons.
Add water to juices to make 2 cups; set aside.
Return reserved fat to pan.
Stir in flour; cook and stir over low heat till blended.
Remove from heat.
Add meat juices all at once; blend.
Stir in snipped parsley, the 3/4 teaspoon salt, dash pepper, dash marjoram, and dash thyme.
Cook and stir till thickened and bubbly.
Simmer 2 to 3 minutes more.
Pass gravy with the roast.