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Ingredientes
- 4-5 pound beef rump roast
- 2 tbsp. oil
- 1 onion, sliced
- 1 garlic clove, crushed
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 bay leaf, crumbled
- 8 whole black peppercorns
- 1 teaspoon salt
- 1 can beef broth
- 12 sm. white onions
- 8 carrots, pared & halved
- 1 sprig parsley
- 3 potatoes, cut up
Direcciones
- In oil brown roast with sliced onions. To drippings add in garlic, thyme, marjoram, bay leaf, black peppers and salt; saute/fry 1/2 minute. Add in beef broth. Bring to boiling. Reduce heat to simmer, covered 2 1/2 hrs. Turn meat occasionally. Add in onions, carrots, parsley and potatoes and simmer, covered 30 min or possibly till veggies are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 562g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 68 | 23% |
| Total Fat 7.74g | 10% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 1028mg | 43% |
| Potassium 1240mg | 35% |
| Total Carbs 52.61g | 14% |
| Dietary Fiber 9.8g | 33% |
| Sugars 15.17g | 10% |
| Protein 7.21g | 12% |
