Comida Kraft
Recipe Box

Braised Rump Roast and Vegetables

Prep Time
20
min.
Total Time
2
hr.
50
min.
Servings

10 servings

Create a simple, delicious braised rump roast. Some vegetables, pepper and a long simmer are all it takes.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Preheat oven to 325°F. Heat oil in ovenproof nonstick Dutch oven on medium-high heat. Add roast; cook until browned on all sides. Combine coffee granules and 3/4 cup water; pour over roast. Season with salt and pepper. Add onions; cover pan with ovenproof lid.
  • Bake 1-1/2 hours. Add potatoes, carrots and tomatoes; cover. Continue baking 45 min. to 1 hour or until roast is cooked through and tender.
  • Remove roast and vegetables from the pan, reserving juices in pan. Cut roast across the grain into thin slices. Serve roast and vegetables topped with the reserved meat juices.

Use Your Stove

To cook the pot roast on top of the stove instead of in the oven, brown roast in Dutch oven as directed. Add remaining ingredients; cover with lid. Reduce heat to low; simmer 2 to 2-1/2 hours or until roast is cooked through and tender.

How to Make The Gravy

Remove the cooked roast and vegetables from pan as directed; cover to keep warm. Add 1/4 cup water to 2 Tbsp. flour; stir until well blended. Gradually add to meat juices in pan, stirring until well blended. Cook until mixture boils and thickens, stirring constantly. Reduce heat to medium-low; simmer 3 min., stirring constantly. Serve over roast and vegetables as directed.

Servings

  • 10 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Starch
  • 2 Meat (L)

Nutrition Bonus

Help your family eat right with this variation of a classic recipe. The carrots are an excellent source of vitamin A and the beef provides iron.

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 210
Total fat 7g
Saturated fat 2g
Cholesterol 60mg
Sodium 115mg
Carbohydrate 16g
Dietary fiber 2g
Sugars 5g
Protein 21g
% Daily Value
Vitamin A 90 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from Add-on to my last review. Add-on to my last review. I will definately make this receipe again with some changes. By-the-way this receipe feed my family of 4 and 3 of my daughters friends. (total 2 adults and 5 teenagers)
Date published: 2005-06-05
Rated 5 out of 5 by from This was the first pot roast I have ever made and it turned out perfect. This was the first pot roast I have ever made and it turned out perfect. I did it in the crock pot instead of the oven though and it was very moist
Date published: 2009-03-16
Rated 5 out of 5 by from I made this recipe for my husband and five other friends and they loved it. I made this recipe for my husband and five other friends and they loved it. I was very pleased that everyone liked it as much as I did.
Date published: 2009-03-06
Rated 4 out of 5 by from I made this for my family and friends Easter. I made this for my family and friends Easter. Everyone raved about it including the kids! I will make this one again.
Date published: 2005-03-30
Rated 3 out of 5 by from throw all these ingredients in a crock pot to make it easier for a great dinner throw all these ingredients in a crock pot to make it easier for a great dinner
Date published: 2006-03-21
Rated 5 out of 5 by from A new favorite! A new favorite! Easy to make, yet delicious. Taste even better the next day.
Date published: 2008-11-20
Rated 5 out of 5 by from My Husband LOVED this - very tender and flavorful. My Husband LOVED this - very tender and flavorful.
Date published: 2007-01-24
Rated 4 out of 5 by from The whole family enjoyed this dish The whole family enjoyed this dish
Date published: 2009-01-05
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