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Hawaiian Rump Roast

Meat.Bible's picture
  Beef rump roast 4 Pound, rolled
  Shortening 2 Tablespoon
  Onion 1 Medium, sliced
  Soy sauce 3 Tablespoon
  Ginger 1⁄4 Teaspoon, ground
  Pepper 1⁄8 Teaspoon
  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.

Recipe Summary

Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

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


Hawaiian Rump Roast Recipe