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  Boneless beef round rump roast 4 Pound
  Salt 1⁄4 Teaspoon
  Dried marjoram 1⁄8 Teaspoon, crushed
  Dried thyme 1⁄8 Teaspoon
  Pepper 1 Dash
  Potatoes 8 Medium, peeled and halved
  Carrots 8 Medium, cut
  All purpose flour 1⁄4 Cup (4 tbs)
  Snipped parsley 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Dried marjoram 1 Dash, crushed
  Dried thyme 1 Dash, crushed

Place meat, fat side up, on rack in shallow roasting pan.
Combine the 1/4 teaspoon salt, the 1/8 teaspoon marjoram, the 1/8 teaspoon thyme, and the dash pepper; rub into meat Roast, uncovered, at 325° till meat thermometer registers 150° to 170°, about 2 1/4 hours.
Meanwhile, in separate saucepans cook potatoes and carrots in boiling, salted water 15 minutes; drain.
About 45 minutes before roast is done, place vegetables in drippings around roast, turning to coat.
When done, transfer meat and vegetables to serving platter; keep warm.
Sprinkle vegetables with additional snipped parsley, if desired.
Pour meat juices and fat into large measuring cup.
Skim off fat, reserving 3 tablespoons.
Add water to juices to make 2 cups; set aside.
Return reserved fat to pan.
Stir in flour; cook and stir over low heat till blended.
Remove from heat.
Add meat juices all at once; blend.
Stir in snipped parsley, the 3/4 teaspoon salt, dash pepper, dash marjoram, and dash thyme Cook and stir till thickened and bubbly.
Simmer 2 to 3 minutes more.
Pass gravy with the roast and the cooked vegetables

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4590 Calories from Fat 1625

% Daily Value*

Total Fat 179 g275.4%

Saturated Fat 72.6 g363.2%

Trans Fat 0 g

Cholesterol 880 mg293.3%

Sodium 5890.8 mg245.4%

Total Carbohydrates 328 g109.2%

Dietary Fiber 46.2 g184.8%

Sugars 34.2 g

Protein 388 g776.8%

Vitamin A 1658.5% Vitamin C 537.3%

Calcium 39% Iron 181.1%

*Based on a 2000 Calorie diet

Rump Roast With Vegetables Recipe