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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 tender.
Prepare using any other all-purpose potato. If only baking potatoes are available, add them to cooking liquid for the last hour of the cooking time.
This hearty low-calorie meal is a traditional favorite. And as a bonus, the carrots are an excellent source of vitamin A.
* 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.
This was a big hit, both of my girls ate it up. I will use this one again.
I made this and the family loved it. Tender and delicious...it has a kinda sweet taste to it-Yum!
I used western dressing instead of catalina as it was what i had on hand. It turned out great! I made hash out of the leftovers. I will make this again!