Beef Rump Roast with Vegetables

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 332.5
  • Total Fat: 14.7 g
  • Cholesterol: 55.0 mg
  • Sodium: 305.7 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 25.0 g

View full nutritional breakdown of Beef Rump Roast with Vegetables calories by ingredient

Number of Servings: 12


    3 lb.beef rump roast /WalMart steak house/info on pkg. 4oz, 12 serving
    6 medium Carrots, raw
    1 medium Onions, raw
    4 medium Celery, raw
    6 medium White Potato, raw
    2 Beef bouillon cube
    2 cups Water
    2 tbsp. Flour, white
    3 tbsp. Canola Cooking Oil


Preheat oven to 350 degrees. Peel and cut vegetables (onion, potato, celery, carrots) into bit size pieces. Place in baking pan. Mix bouillon cubes with water; pour over vegetables. Season rump roast and coat with flour. Heat Canola Cooking Oil in heavy skillet over medium heat. Place seasoned and flour coated beef rump roast in hot oil. Brown each side of roast. Place browned roast into pan with vegetables. Cover with heavy aluminum foil or lid of pan. Place pan into preheated oven and cook for 3 1/2 to 4 hours until rump roast is tender.
Makes 12 servings of 4 oz meat and 1/2 cup vegetables

Number of Servings: 12

Recipe submitted by SparkPeople user LISA0036.