Try this Frank's Italian Beef recipe, or contribute your own.
Suggest a better descriptionMEAT & RUB
In a small bowl, mix together all of the rub ingredients. Pat dry the rump roast and apply canola oil. Apply the rub mix to all sides of the rump roast, cover with plastic wrap and refrigerate overnight.
Add water to the smoker water tray. Place the rump roast fat side up in the middle of the smoker. Add Apple wood chips to the smoker wood trays. Maintain a temperature of 225-245 until the roast is @ 130. Wrap in aluminum foil and refrigerate for at least 2 hours. Then thinly slice.
JUICE
In a medium saucepan over medium high heat, combine the water, beef base, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, and bay leaf.
Stir well and bring just to a boil.
Remove bay leaf.
Heat the juice. Dip the meat into the hot juice and place on an Italian roll. Pour some juice on the roll, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (313g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 411 | ||
Calories from Fat: 255 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.3g | 38 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 126.6mg | 39 % | |
Sodium 169.8mg | 6 % | |
Potassium 646.3mg | 17 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 36g | 51 % | |
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: 411
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