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Drunken Rump Roast

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Submitted by Lonnie

YIELD

14 servings

PREP

30 min

COOK

1 hrs

READY

2 hrs

Ingredients

12 12
EACH EACH PEPPERCORNS *
4 4
EACH EACH CLOVES *
1 1
EACH EACH BAY LEAVES *
1 1
EACH EACH THYME SPRIGS *
1 15
TABLESPOON ML VEGETABLE OIL
6 2.7
POUNDS KG BUFFALO RUMP ROAST
4 4
CANS CANS BEER
4 4
EACH EACH LEEKS
cut up *

Directions

Tie the peppercorns, cloves, bay leaf and thyme in a piece of damp cheesecloth.

Heat the oil in a large, heavy, nonreacataiave pot set over high heat.

Add the roast and sear on all sides until browned.

Add the beer and the herb packet to the pot.

Bring to a boil, cover tightly, reduce heat, and simmer gently for 1¼ hrs.

Add the leeks and onions, cover, and simmer for 30 minutes.

Add the carrots and salt, and simmer for 30 minutes longer.

Remove the roast, keep it warm, discard the cheesecloth packet and strain.

Reserve the broth and the vegetable mixture separately.

There should be about 6½ cups broth.

Skim off the fat and reserve ½ cup broth.

Rrefrigerate the remaining broth for use in the Cheddar-Beer Soup (see recipe).

Carve four ⅜ inch thick slices of rump roast against the grain.

Drizzle with some of the reserved broth.

Top each with 2 to 3 tablespoons of the vegetable mixture.

Serve immediately. Wrap and refrigerate the remaining roast for later in the week.

Serves 4 with leftovers.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 297g (10.5 oz)
Amount per Serving
Calories 335 12% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 160mg 53%
Sodium 84mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 127g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 41%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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