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Spicy Pot Roast

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  Rump roast 3 Pound, rolled
  Flour 1⁄2 Cup (8 tbs)
  Cooking oil 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Beef bouillon granules 1 Teaspoon
  Celery seed 1 Teaspoon
  Ground cumin 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Canned tomato sauce 8 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Hot cooked rice 2 Cup (32 tbs)

Coat roast on all sides with 1/4 cup flour.
Brown on all sides in Dutch oven or heavy casserole in hot oil.
Add onion, garlic, beef bouillon granules, celery seed, cumin, salt, pepper, tomato sauce, and 1/2 cup water.
Cover with tight-fitting lid.
Cook over low heat until tender, 3 to 3 1/2 hours.
Remove meat; keep warm.
Measure pan juices; add water, if necessary, to make 2 1/2 cups.
Blend together 1/4 cup flour and 1/2 cup cold water; stir into pan juices.
Cook and stir until bubbly and smooth.
Strain over sliced meat and rice.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4139 Calories from Fat 1489

% Daily Value*

Total Fat 166 g255.5%

Saturated Fat 4.9 g24.6%

Trans Fat 0 g

Cholesterol 0.2 mg0.07%

Sodium 4375.6 mg182.3%

Total Carbohydrates 195 g65%

Dietary Fiber 9.9 g39.4%

Sugars 17.5 g

Protein 443 g886%

Vitamin A 19.8% Vitamin C 52.8%

Calcium 22.7% Iron 84.3%

*Based on a 2000 Calorie diet

Spicy Pot Roast Recipe