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Tried And True

Rump Roast

8 servings

porcje

5 minutes

czas aktywny

1 hour 25 minutes

całkowity czas

Składniki

1 rump roast (3-4 pounds)

5 cloves garlic (minced)

1 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

2-3 sprigs fresh parsley (chopped)

1 teaspoon Italian seasoning

1 cup beef broth

Wskazówki

Preheat the oven to 240C/480F.

Cut 5-6 slits in the roast and fill the holes with the minced garlic, a little of the salt, pepper, and Italian seasoning.

In a small bowl, whisk together the remaining seasonings, olive oil, and fresh rosemary. Rub all over the roast, coating all sides.

Place the roast in a large baking dish or roasting pan and roast for 20 minutes.

Add the beef broth, and reduce the temperature to 135C/275F, and cook for 20 minutes per pound. For this 3-pound roast, it took one hour for a rare roast. Continue roasting until your desired doneness- 115F for rare, 125F for medium-rare, 135F for medium, 145F for medium-well, and 155F for well done.

Remove the roast from the oven and tent it with foil for 5 minutes before slicing the meat against the grain.

Wartości Odżywcze

Wielkość Porcji

-

Kalorie

195 kcal

Tłuszcz Całkowity

9 g

Tłuszcz Nasycony

-

Tłuszcz Nienasycony

-

Tłuszcz Trans

-

Cholesterol

-

Sód

466 mg

Węglowodany Całkowite

1 g

Błonnik Pokarmowy

0.2 g

Cukry Całkowite

0.03 g

Białko

26 g

8 servings

porcje

5 minutes

czas aktywny

1 hour 25 minutes

całkowity czas
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