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Sunday Roast Supreme

Fettuccine.Inn's picture
  Rump roast 1 , rolled and tied
  Spinach pasta dough 1 Cup (16 tbs), cut in noodles, cooked, drained
  Butter 1 Tablespoon
  Grated parmesan cheese 1 Tablespoon
For marinade
  Cider vinegar 2 3⁄4 Cup (44 tbs)
  Water 2 1⁄3 Cup (37.33 tbs)
  Onions 3 Medium, sliced
  Lemon 1 , sliced
  Garlic 1 Clove (5 gm), pressed
  Bay leaves 2
  Whole cloves 8
  Whole black peppercorns 8

Prepare Beef Roast Marinade.
Pour over rump roast.
Refrigerate 24 to 48 hours, turning meat occasionally.
Remove from refrigerator.
Insert bulb of meat thermometer as close to center of roast as possible.
Place in cold oven.
Set temperature control at 325°F (165°C).
Bake 25 to 40 minutes per pound depending on desired doneness.
Thermometer will read 150° to 170°F (65° to 75°C).
During baking, brush occasionally with Beef Roast Marinade.
Serve spinach noodles tossed with butter and sprinkled with grated Parmesan cheese.
Salt and pepper roast to taste.
Makes about 10 servings.
Beef Roast Marinade: In a medium bowl, combine all ingredients.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1639 Calories from Fat 275

% Daily Value*

Total Fat 31 g48.1%

Saturated Fat 10.6 g53.2%

Trans Fat 0 g

Cholesterol 45.5 mg15.2%

Sodium 312.6 mg13%

Total Carbohydrates 247 g82.5%

Dietary Fiber 20.4 g81.8%

Sugars 34.8 g

Protein 78 g155.7%

Vitamin A 11.9% Vitamin C 157.9%

Calcium 42.6% Iron 69.7%

*Based on a 2000 Calorie diet

Sunday Roast Supreme Recipe