Heat oven to 325. Heat oil in Dutch oven. Brown roast in hot oil; remove roast. Mix wine, garlic, carrots, onions, sour cream, salt, pepper and thyme in Dutch oven. Return roast to Dutch oven. Cover and bake until roast in tender, about 3 1/2 hours, turning 2 or 3 times during baking. Remove roast and vegetables to heated platter; keep warm while preparing gravy. Skim fat off liquid. Shake water and flour in covered jar. Stir flour mixture slowly into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lemon juice; cook 1 minute. Slice roast thinly; serve with gravy. *NOTE: Beef bottom round or boneless chuck eye roast can be substituted for the rolled rump roast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (262g)|
|Recipe Makes: 10|
|Calories from Fat: 130 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 103.5mg||32 %|
|Sodium 153.7mg||5 %|
|Potassium 730.4mg||19 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 5.8g|
|Protein 40.3g||58 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 339
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe