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Roast with Garlic/Dill Sauce

Chef.Foodie's picture
  Boneless beef rump roast 4 Pound, rolled
  Salt 1 Teaspoon
  White pepper 1 Teaspoon
  Ginger 1⁄2 Teaspoon
  Bacon grease 2 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs) (As Required)
  Sliced mushrooms 2 Cup (32 tbs)
  Garlic 4 Clove (20 gm), minced
  Dill pickle 2 Tablespoon
  Pimento 2 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Caraway seed 3⁄4 Teaspoon
  Cornstarch 2 Tablespoon
  Dill pickle juice 2 Tablespoon
  Sour cream 3⁄4 Cup (12 tbs), at room temperature

1. Add salt, pepper, and ginger on the roast.
2. Take a Dutch oven and add oil in it.
3. Add the roast in the hot oil so that all of its sides turn brown.
4. Add wine in the roast, cover the pan and boil for 1 ½ hours.
5. Remove the roast and keep it warm.
6. Separate fat from drippings and add sufficient water in the pan for making 11/2 cups of broth.
7. Add mushrooms, garlic, pickle, pimento, parsley, and caraway seed the broth gradually.
8. Mix cornstarch with pickle juice and 2 tablespoons water.
9. Add the mix into the pan.
10. Now cook the mix for 5 minutes with constant stirring method.
11. Slowly add sour cream in the mix and heat all through.

12. When the sauce is prepared, set it aside after removing it from flame.
13. Meanwhile slice meat.
14. Pour the sauce over the sliced meat and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 512 Calories from Fat 272

% Daily Value*

Total Fat 30 g46.3%

Saturated Fat 13 g64.8%

Trans Fat 0 g

Cholesterol 124.8 mg41.6%

Sodium 774 mg32.2%

Total Carbohydrates 7 g2.2%

Dietary Fiber 0.65 g2.6%

Sugars 1.1 g

Protein 45 g89.9%

Vitamin A 7.9% Vitamin C 11.6%

Calcium 4.1% Iron 14%

*Based on a 2000 Calorie diet

Roast With Garlic/Dill Sauce Recipe