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Ingredientes
- 3 to 4 pound beef rump roast
- 2 tbsp. flour
- 1 teaspoon salt
- Dash pepper
- 2 tbsp. Crisco
- 1 (12 ounce.) can beer
- 2 bay leaves
- 6 sm. whole onions
- 4 med. carrots, pared & cut in 1-inch pcs
- 1/2 c. cool water
- 1/4 c. flour
- 2 tbsp. ketchup
Direcciones
- Coat roast with 2 Tbsp. flour. Season with salt and pepper. In Dutch oven or possibly large skillet, brown roast on all sides in warm Crisco. Add in 1/2 c. of the beer and the bay leaves. Cover tightly; simmer 1 1/2 hrs. Remove bay leaves. Add in onions and carrots. Cook 1 hour more or possibly till meat and vegetables are tender; remove to heated platter. Skim fat from pan juices. Add in sufficient remaining beer to make 1 1/2 c. liquid. Combine cool water and remaining 1/4 c. flour; stir into juices with ketchup. Cook and stir till thickened and bubbly. Season to taste. Cook and stir 2 to 3 min more. Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 589g | |
| Recipe makes 2 servings | |
| Calories 410 | |
| Calories from Fat 119 | 29% |
| Total Fat 13.53g | 17% |
| Saturated Fat 3.14g | 13% |
| Trans Fat 4.28g | |
| Cholesterol 0mg | 0% |
| Sodium 1422mg | 59% |
| Potassium 755mg | 22% |
| Total Carbs 56.07g | 15% |
| Dietary Fiber 6.9g | 23% |
| Sugars 16.64g | 11% |
| Protein 6.6g | 11% |
