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If a thicker pan gravy is desired, mix 1/4 cup water with 2 to 3 Tbsp. flour. Transfer meat and vegetables from pan to platter; cover to keep warm. Bring reserved liquid in pan to boil on medium-high heat. Gradually whisk in flour mixture; cook and stir until thickened to desired consistency.
Prepare using a 2-lb. beef rump roast and increasing the final cooking time to 2 to 2-1/2 hours or until meat is done (160ºF) and vegetables are tender.
Prepare using any other all-purpose potato. If using baking potatoes, add them to the cooking liquid for the last hour of the cooking time.
Not only is this comfort-food favorite low in both calories and sodium, but it's also an excellent source of vitamin A, thanks to the carrots.
* 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.