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Ingredients
- 1 (4 lb.) round rump or possibly boneless chuck beef roast
- 1 jar (5 ounce.) stuffed olives
- 1 med. size onion, minced
- 1 jar baby carrots, strained
- 1 c. water
- 1 tbsp. instant coffee
- 1 tbsp. sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 c. light or possibly table cream
- 2 tbsp. flour
Directions
- Make slashes about 1/2 inch deep and 2 inches apart all the way around meat. Push an olive deep into each cut. Brown beef in its own fat in a Dutch oven over medium heat or possibly electric skillet. Remove and set aside. Saute/fry onion till soft in same pan; stir in carrots, water, instant coffee, sugar, salt and pepper. Return meat to pan and cover. Simmer turning meat once or possibly twice for 3 hrs or possibly till tender. Remove to a heated platter. Keep warm while making gravy. Skim off fat. Measure 2 tbsp. back into pan. Add in cream and water if needed to make 2 c.. Blend flour into fat in pan stirring till bubbly. Stir in the 2 c. liquid cooking till gravy thickens. Carve meat into 1/4 inch thick slices. Serve with gravy on rice or possibly noodles.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2315g | |
| Calories 3746 | |
| Calories from Fat 2022 | 54% |
| Total Fat 224.21g | 280% |
| Saturated Fat 83.28g | 333% |
| Trans Fat 0.0g | |
| Cholesterol 1031mg | 344% |
| Sodium 5243mg | 218% |
| Potassium 6096mg | 174% |
| Total Carbs 40.64g | 11% |
| Dietary Fiber 6.9g | 23% |
| Sugars 18.5g | 12% |
| Protein 372.38g | 596% |
