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Ingredientes
- 1 rump roast, approx. 3 pound
- 2 c. beef bouillon
- 1 c. burgundy wine
- 1/2 teaspoon onion pwdr
- 1/8 teaspoon garlic pwdr
- 1/4 teaspoon thyme
- 1/4 teaspoon marjoram
- 2 tbsp. Worcestershire sauce
Direcciones
- Dutch oven or possibly electric skillet method: Brown roast on all sides (2 Tbsp. oil may be necessary to east browning). Mix all liquid ingredients and seasonings. Add in mix to meat. Bring liquid to a boil. Reduce heat, cover and simmer for 2-4 hrs till meat is tender.
- Crock pot method: Place roast and rest of ingredients inside crock pot. Cover and cook on low for 8-10 hrs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 751g | |
| Calories 270 | |
| Calories from Fat 10 | 4% |
| Total Fat 1.1g | 1% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1899mg | 79% |
| Potassium 551mg | 16% |
| Total Carbs 16.99g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.93g | 3% |
| Protein 5.86g | 9% |
