Preheat oven to 350 degrees. Place the rump roast in a 9 x 13 baking dish, fat side down and pour the water over the top of the roast. Sprinkle with tenderizer and pierce the meat with a fork at 1/2 inch intervals. Drizzle the Kitchen Bouquet over the meat and sprinkle the top of the roast with the remaining seasonings.
Stick a meat thermometer in the thickest part of the roast half way through and bake for an hour and a half to two hours depending on the size of the roast and desired doneness. Remove from oven and let the roast "rest" for 10 minutes. Carve across the grain to achieve maximum tenderness. Baste the slices of meat with the drippings, if desired.
To make gravy from the drippings, mix equal parts of juice with flour and brown in a saucepan over low heat, stirring constantly. Add Swanson's beef broth gradually until desired consistancy is reached. Season to taste with salt and pepper.
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 141 (53%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 78.9mg||24 %|
|Sodium 140.2mg||5 %|
|Potassium 457.2mg||12 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.6g|
|Protein 28.3g||40 %|
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Calories per serving: 265
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