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Ingredientes
- 2.5-3 pound rolled rump roast
- 1 can (4 ounce) sliced mushrooms, liquid removed (1/2 c.)
- 1 can (15 ounce) asparagus spears
- 2 sm. garlic cloves, chopped
- 1 1/3 c. veg. oil
- 1 box cherry tomatoes
- 1/2 c. vinegar
- 2 teaspoon sugar
- 1.5 teaspoon salt
- 1.5 teaspoon dry mustard
- Dash of pepper
Direcciones
- Place meat on rack in 9 x 13 inch roasting pan. Roast in 325 degree oven for about 2 hrs till meat thermometer reads 140 degrees (rare). Cool slightly. Cut roast in 1/4 inch slices. Arrange in shallow baking dish along with asparagus spears and mushrooms. Add in oil, vinegar, garlic, sugar, salt, pepper and mustard to blender jar. Blend and pour over meat, mushrooms and asparagus.Cover and refrigerate for 2-3 hrs. Drain marinade. Arrange meat and asparagus on large platter. Spoon mushrooms over meat and garnish with cherry tomatoes. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 10 servings | |
| Calories 273 | |
| Calories from Fat 259 | 95% |
| Total Fat 29.31g | 37% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.75g | |
| Cholesterol 0mg | 0% |
| Sodium 486mg | 20% |
| Potassium 85mg | 2% |
| Total Carbs 2.67g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.57g | 1% |
| Protein 0.89g | 1% |
