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Ingredientes
- 1 (4 lb.) boneless beef round rump roast
- 1/4 teaspoon salt
- 1/8 teaspoon dry marjoram, crushed
- 1/8 teaspoon dry thyme, crushed
- Dash pepper
- 8 med. potatoes, peeled and halved
- 8 med. carrots, cut up
- 1/4 c. all-purpose flour
- 1 tbsp. snipped parsley
- 3/4 teaspoon salt
- Dash pepper
- Dash dry marjoram, crushed
- Dash dry thyme, crushed
Direcciones
- Place meat, fat side up, on rack in shallow roasting pan. Combine the 1/4 tsp. salt, the 1/8 tsp. marjoram, the 1/8 tsp. thyme, and the dash pepper; rub into meat. Insert meat thermometer. Roast, uncovered, in 325 degree oven about 2 1/2 hrs or possibly till meat thermometer registers 150 to 170 degrees.
- Meanwhile, in separate saucepans cook potatoes and carrots in boiling, salted water 15 min; drain. About 45 min before roast is done, place vegetables in drippings around roast, turning to coat. When done, transfer meat and vegetables to serving platter; keep hot. Sprinkle vegetables with additional snipped parsley, if you like.
- Pour meat juices and fat into large measuring c.. Skim off fat, reserving 3 Tbsp.. Add in water to juices to make 2 c. liquid; set aside. Return reserved fat to pan. Stir in flour; cook and stir over low heat till blended. Remove pan from heat. Add in meat juices to pan all at once; blend. Stir in snipped parsley, the 3/4 tsp. salt, dash pepper, dash marjoram, and dash thyme. Cook and stir till thickened and bubbly. Simmer 2 to 3 min more. Pass gravy with the roast and vegetables. Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 12 servings | |
| Calories 418 | |
| Calories from Fat 208 | 50% |
| Total Fat 23.03g | 29% |
| Saturated Fat 9.25g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 303mg | 13% |
| Potassium 977mg | 28% |
| Total Carbs 24.12g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.56g | 2% |
| Protein 27.63g | 44% |
