Hawaiian Rump Roast
|Beef rump roast||4 Pound, rolled|
|Onion||1 Medium, sliced|
|Soy sauce||3 Tablespoon|
|Ginger||1⁄4 Teaspoon, ground|
|Pineapple tidbits||8 3⁄4 Ounce (canning, drained)|
|Celery||1⁄4 Cup (4 tbs), sliced|
|All purpose flour||1⁄4 Cup (4 tbs)|
In Dutch oven, slowly brown roast on all sides in hot shortening.
Add onion, soy sauce, ginger, pepper, and 1/4 cup water.
Cover tightly; simmer for 2 1/2 hours or till tender.
Add pineapple and celery.
Continue cooking, covered, 20 minutes, or till celery is tender.
Remove meat to platter.
Drain pineapple and celery, reserving juices; set aside.
Skim excess fat from pan juices.
Return 1 1/2 cups juices to pan.
Blend 1/2 cup cold water with flour; stir into juices.
Cook, stirring constantly, till thickened and bubbly; cook 1 minute more.
Season with salt and pepper.
Add reserved pineapple and celery.
Serve with meat.
Serving size: Complete recipe
Calories 4575 Calories from Fat 1854
% Daily Value*
Total Fat 207 g317.9%
Saturated Fat 7.6 g38.2%
Trans Fat 3.9 g
Cholesterol 0 mg
Sodium 2598.1 mg108.3%
Total Carbohydrates 81 g26.9%
Dietary Fiber 7.4 g29.7%
Sugars 40.8 g
Protein 569 g1137.2%
Vitamin A 2.8% Vitamin C 81.8%
Calcium 7.3% Iron 15.8%
*Based on a 2000 Calorie diet