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Name: Rump Roast
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8
Cuisine: American
Ingredients: Salt and pepper; 1/2 c Water; Italian dressing; 3 tb Vegetable oil; Garlic salt (optional); 5 lb Beef roast; 1/2 c Water; 1 tb Worcestershire; 2 tb Flour; 4 -(up to); 2 tb Cider vinegar

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INGREDIENTS

Salt and pepper
1/2 c Water
Italian dressing
3 tb Vegetable oil
Garlic salt ; (optional)
5 lb Beef roast
1/2 c Water
1 tb Worcestershire
2 tb Flour
4 -(up to)
2 tb Cider vinegar

Servings

INSTRUCTIONS

Marinate roast in Italian Dressing in refrigerator overnight. Remove from marinade and pat dry with paper towel. Salt and pepper heavily. Brown in oil on high heat. Place in roasting pan and pour on 1/2 cup water, Worcestershire, vinegar and garlic salt (if desired). Cover tightly and bake at 275 for 2 to 2-1/2 hours. Remove roast to warm platter. Mix flour and 1/2 cup water until smooth. Heat liquid in pan to boiling and add flour and water mixture, stir- ring rapidly until thickened slightly and smooth. MRS E.T. BROWN (CAMILLE) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (305g)
Recipe Makes: 8

Calories: 438
Calories from Fat: 158 (36%)

Amt Per Serving		% DV

	Total Fat 17.6g	23 %
	Saturated Fat 5.5g	28 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 1.6g
Cholesterol 151.2mg		47 %
Sodium 267.4mg		9 %
Potassium 952.7mg		25 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 3.9g
Protein 62g		89 %
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.

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Calories per serving: 438

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