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Beef Rump Roast

  Beef rump roast 5 Pound
  Salt To Taste

Cut the beef away from the bone and reserve the bones to make stock.
Trim away most of the fat and cut the beef in large chunks.
Place the beef chunks in a large kettle and add a small amount of water.
Cover and cook over low heat, turning occasionally, until the beef is about medium done.
Add 1 teaspoon salt to each quart jar for flavor, if desired.
Pack the hot beef in the jars, leaving 1 inch for expansion.
Cover with the juice in which the beef was cooked, adding hot broth or water, if needed.
Adjust the lids and process in a pressure canner at 10 pounds pressure for 1 hour and 30 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4940 Calories from Fat 1980

% Daily Value*

Total Fat 220 g338.5%

Saturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 387.6 mg16.1%

Total Carbohydrates 0 g

Dietary Fiber 0 g

Sugars 0 g

Protein 700 g1400%

Vitamin A Vitamin C

Calcium 0.02% Iron 0.02%

*Based on a 2000 Calorie diet

Beef Rump Roast Recipe