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Ingredients
- 1 beef rump pot roast
- 1 can tomatoes
- 2 or possibly 3 lg. carrots
- 1 sm. or possibly 1/2 lg. green pepper
- 3 stalks celery
- 2 cloves garlic
- 2 sm. onions
- Sprinkle of dry parsley
Directions
- Brown pot roast on all sides in Dutch oven or possibly heavy pot and while it is browning, cut up all the vegetables in tiny pcs. Add in to pot roast but don't add in any water - which's it no water - vegetables juices will take care of liquid. Cook 2 1/2 to 3 hrs (simmer). Serve as is or possibly if you like, add in 1 envelope of French's Au Jus gravy mix just before serving. Add in salt and pepper and a dash of cayenne when vegetables are added.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 655g | |
| Calories 187 | |
| Calories from Fat 9 | 5% |
| Total Fat 1.08g | 1% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 476mg | 20% |
| Potassium 1472mg | 42% |
| Total Carbs 42.75g | 11% |
| Dietary Fiber 11.5g | 38% |
| Sugars 21.08g | 14% |
| Protein 6.01g | 10% |
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