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|Red wine vinegar||1 1⁄2 Cup (24 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Whole black peppercorns||6|
|Boneless beef round rump roast||4 Pound|
|Cooking oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Broken gingersnaps||1 Cup (16 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Hot buttered noodles||2 Cup (32 tbs)|
Calories 516 Calories from Fat 214
% Daily Value*
Total Fat 24 g36.4%
Saturated Fat 8.4 g42%
Trans Fat 0 g
Cholesterol 95.1 mg
Sodium 1155.9 mg48.2%
Total Carbohydrates 32 g10.6%
Dietary Fiber 2.4 g9.4%
Sugars 8.9 g
Protein 38 g76.9%
Vitamin A 22.5% Vitamin C 15.5%
Calcium 4.5% Iron 21%
*Based on a 2000 Calorie diet
Cover; refrigerate 36 to 72 hours, turning meat occasionally.
Remove meat; wipe dry with paper toweling.
Strain marinade; reserve.
In Dutch oven brown roast on all sides in hot oil.
Add reserved marinade, chopped onion, carrot, and celery.
Cover; simmer till meat is tender, about 2 hours.
Transfer meat to platter; keep hot.
Reserve 2 cups of the liquid in Dutch oven; stir in gingersnaps and the 2/3 cup water.
Cook and stir till thickened and bubbly.
Serve meat and gravy with noodles.