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Pot Roast With Rhubarb Sauce

Diet.Chef's picture
  Lean boneless rump roast 4 Pound (1 In Number)
  Dried rosemary 1 Teaspoon, crushed (Whole Ones)
  Garlic powder 1⁄2 Teaspoon
  Vegetable cooking spray 1
  Onion 1 Small, sliced
  Beef flavored bouillon granules 1 Teaspoon
  Hot water 1 Cup (16 tbs)
  Rhubarb sauce 2 Tablespoon

Trim fat from roast.
Combine rosemary and garlic powder; rub over entire surface of roast.
Coat an ovenproof Dutch oven with cooking spray; place over medium-high heat until hot.
Add roast; cook until browned on all sides.
Place onion slices over roast.
Combine bouillon granules and water; pour over roast.
Cover and bake at 350° for 2 1/2 hours or until roast is tender.
Transfer roast and onions to a serving platter, using a slotted spoon.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2665 Calories from Fat 888

% Daily Value*

Total Fat 99 g151.9%

Saturated Fat 32.8 g163.9%

Trans Fat 0 g

Cholesterol 1200.2 mg400.1%

Sodium 2262.5 mg94.3%

Total Carbohydrates 19 g6.4%

Dietary Fiber 5 g20%

Sugars 6.9 g

Protein 403 g806.3%

Vitamin A 3.8% Vitamin C 25%

Calcium 13% Iron 10.9%

*Based on a 2000 Calorie diet


Pot Roast With Rhubarb Sauce Recipe