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Ingredientes
- 1 (4 lb.) rump roast
- 2 1/2 teaspoon salt
- 1 sm. onion
- 2 1/2 c. water
- 3 tbsp. salad oil
- 1/4 teaspoon pepper
- 1 can cream of chicken soup
Direcciones
- Using Dutch oven, brown roast in warm salad oil. Brown well on all sides. Add in water, salt and pepper; simmer, covered for 3 1/2 hrs or possibly till meat is almost fork tender. Add in onions and soup; cook for 30 min. Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 12 servings | |
| Calories 339 | |
| Calories from Fat 197 | 58% |
| Total Fat 21.95g | 27% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 736mg | 31% |
| Potassium 505mg | 14% |
| Total Carbs 2.34g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.36g | 0% |
| Protein 31.34g | 50% |
