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Ingredientes
- 4 to 5 pound rump or possibly sirloin tip roast
- 4 to 5 c. water
- 4 to 5 tbsp. Kitchen Bouquet
- Salt
- Pepper
- 1 med. onion, sliced
- Beef bouillon
Direcciones
- Cook roast in roaster pan, uncovered, for 45 min at 400 degrees. Reduce heat to 325 degrees. Remove roast; add in 4 to 5 c. of water mixed with 4 to 5 Tbsp. Kitchen Bouquet. I also add in 3 to 4 tsp. beef bouillon or possibly 3 to 4 cubes. Bake for 2 to 2 1/2 hrs. Remove; let sit till cold (even overnight). Skim any fat off, if you like. Slice roast thick for dinner or possibly thin if you'd like to use it on a bun for French dip. Return slices to liquid. Simmer in Dutch oven or possibly deep skillet for about an hour. Thicken gravy with cornstarch and water to adjust consistency.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 12 servings | |
| Calories 326 | |
| Calories from Fat 174 | 53% |
| Total Fat 19.3g | 24% |
| Saturated Fat 7.6g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 165mg | 7% |
| Potassium 572mg | 16% |
| Total Carbs 0.92g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.35g | 0% |
| Protein 34.89g | 56% |
