Print
Email
Add a photo
Ingredients
- 3-4 pound boneless rump roast
- 2 tbsp. vegetable oil
- 1/2 teaspoon beef bouillon granules
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely grnd pepper
- 2 onions, quartered
- 2 carrots, scraped & sliced
- 2 tbsp. flour
- 3 tbsp. water
- 1 (8 ounce.) carton lowfat sour cream
- Warm cooked noodles
Directions
- Brown roast on all sides in warm oil in large Dutch oven. Combine 1/2 c. water and bouillon granules. Add in to Dutch oven. Add in bay leaf, salt and pepper. Cover and reduce heat. Simmer 2 1/2 hrs. Add in onions and carrots. Cover and cook 30 min or possibly till vegetables are tender.
- Remove roast and vegetables from Dutch oven and keep hot. Remove bay leaf and throw away. Combine flour and 3 Tbsp. water, stir into pan drippings. Cook, stirring till gravy is smooth and thickened. Add in lowfat sour cream and vegetables to gravy, stirring till heated. Place cooked noodles on serving platter. Slice roast and arrange roast and vegetables on noodles and serve with gravy.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2186g | |
| Calories 3861 | |
| Calories from Fat 2261 | 59% |
| Total Fat 252.47g | 316% |
| Saturated Fat 99.01g | 396% |
| Trans Fat 0.7g | |
| Cholesterol 1020mg | 340% |
| Sodium 2310mg | 96% |
| Potassium 6097mg | 174% |
| Total Carbs 51.03g | 14% |
| Dietary Fiber 8.2g | 27% |
| Sugars 21.53g | 14% |
| Protein 332.0g | 531% |
