Sunday Roast Supreme Recipe


MethodMain Ingredient


 Rump roast1 , rolled and tied
 Spinach pasta dough1 Cup (16 tbs), cut in noodles, cooked, drained
 Butter1 Tablespoon
 Grated parmesan cheese1 Tablespoon
For marinade
 Cider vinegar2 3⁄4 Cup (44 tbs)
 Water2 1⁄3 Cup (37.33 tbs)
 Onions3 Medium, sliced
 Lemon1 , sliced
 Garlic1 Clove (5 gm), pressed
 Bay leaves2
 Whole cloves8
 Whole black peppercorns8

Nutrition Facts

Serving size: Complete recipe

Calories 1639 Calories from Fat 275

% Daily Value*

Total Fat 31 g48.1%

Saturated Fat 10.6 g53.2%

Trans Fat 0 g

Cholesterol 45.5 mg15.2%

Sodium 312.6 mg13%

Total Carbohydrates 247 g82.5%

Dietary Fiber 20.4 g81.8%

Sugars 34.8 g

Protein 78 g155.7%

Vitamin A 11.9% Vitamin C 157.9%

Calcium 42.6% Iron 69.7%

*Based on a 2000 Calorie diet


Prepare Beef Roast Marinade.
Pour over rump roast.
Refrigerate 24 to 48 hours, turning meat occasionally.
Remove from refrigerator.
Insert bulb of meat thermometer as close to center of roast as possible.
Place in cold oven.
Set temperature control at 325°F (165°C).
Bake 25 to 40 minutes per pound depending on desired doneness.
Thermometer will read 150° to 170°F (65° to 75°C).
During baking, brush occasionally with Beef Roast Marinade.
Serve spinach noodles tossed with butter and sprinkled with grated Parmesan cheese.
Salt and pepper roast to taste.
Makes about 10 servings.
Beef Roast Marinade: In a medium bowl, combine all ingredients.