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Ingredientes
- 1/4 c. Shortening
- 3 lb Rump Roast, Boneless
- 2 c. Onions, Sliced
- 1/4 c. Unbleached Flour
- 2 Tbsp. Salt
- 2 Tbsp. Sugar Pepper, To Taste
- 2 tsp Mustard, Dry
- 1/2 tsp Celery Seed
- 1/4 c. Water
- 1 lb Tomatoes, (1 can)
Direcciones
- Heat shortening in a Dutch oven. Add in the meat and brown on all sides.
- Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add in the misture to the dutch oven.
- Bake at 325degF, about 2 hrs, till the meat is fork-tender. Serve with oven-browned potatoes.
- Kath Pickell
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 6 servings | |
| Calories 549 | |
| Calories from Fat 310 | 56% |
| Total Fat 34.52g | 43% |
| Saturated Fat 12.13g | 49% |
| Trans Fat 2.86g | |
| Cholesterol 129mg | 43% |
| Sodium 2474mg | 103% |
| Potassium 951mg | 27% |
| Total Carbs 10.05g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.3g | 2% |
| Protein 47.63g | 76% |
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