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This rump roast recipe is the oven version of the original I got from my mother. It is unbelievably delicious.
Ingredients
- 1 tablespoon vegetable oil
- 1 (4 pound) beef pot roast
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 tablespoon dry mustard
- ¼ teaspoon black pepper
- 3 large potatoes, quartered
- 3 carrots, peeled and cut into 2-inch pieces
- 1 onion, sliced
- 1/3 cup vinegar
- 1/3 cup water
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Heat vegetable oil in a Dutch oven over medium heat. Cook roast in hot oil until browned on all sides, 2 to 3 minutes per side.
Step 3
Mix together brown sugar, salt, mustard, and black pepper in a small bowl; sprinkle evenly over roast. Arrange potatoes, carrots, and onion in the Dutch oven around roast. Pour vinegar and water over vegetables.
Step 4
Cover and cook in the preheated oven until roast is hot in the center and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 498 | |
| % Daily Value * | |
| Total Fat28g | 36% |
| Saturated Fat11g | 53% |
| Cholesterol103mg | 34% |
| Sodium962mg | 42% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber4g | 15% |
| Total Sugars5g | |
| Protein30g | |
| Vitamin C31mg | 154% |
| Calcium49mg | 4% |
| Iron4mg | 24% |
| Potassium930mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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