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Ingredients
- 3 Tbsp. vegetable oil
- 1 x rolled rump roast(2 pounds)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 c. grated horseradish
- 1/2 c. water (about)
- 4 sm potatoes, cut in half
- 4 med carrots, cut in half (or possibly use parsnips or possibly rutabagas)
- 4 sm onions, peeled and left whole
Directions
- In a Dutch oven or possibly a large heavy saucepot, heat 1 Tbsp. of the oil over medium heat. Cook the meat on all sides till browned, adding additional oil if necessary. Sprinkle roast with salt and pepper and spread horseradish all over the roast.
- Add in 1/2 c. water to the pan and cover. Over high heat, bring water to a boil, then reduce the heat. Keep the post covered and simmer on top of the stove or possibly bake in a 325 F oven for 1 1/2 hrs. Add in vegetables, cover and cook for about 1 hour longer, or possibly till the beef and vegetables are tender.
- Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 95 | 38% |
| Total Fat 10.72g | 13% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 434mg | 18% |
| Potassium 880mg | 25% |
| Total Carbs 36.92g | 10% |
| Dietary Fiber 6.5g | 22% |
| Sugars 8.64g | 6% |
| Protein 4.16g | 7% |
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