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Tin Plate Special - Rump Roast

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Submitted by sgasperi

YIELD

8 servings

PREP

20 min

COOK

1 hrs

READY

2 hrs

Ingredients

1 453.6
6 2.7
POUNDS KG BEEF ROAST, RUMP
1 15
TABLESPOON ML LARD
or shortening
1 237
CUP ML BANANA PEPPERS
or green peppers, strips
2 2
X X ONIONS
medium, sliced *
2 473
CUPS ML TOMATO JUICE
8 231.2
OUNCES ML/G TOMATO SAUCE
½ 118
CUP ML WATER
2 1E+1
TEASPOONS ML APPLE CIDER VINEGAR
2 3E+1
TABLESPOONS ML BROWN SUGAR
2 1E+1
TEASPOONS ML SALT
1 5
TEASPOON ML DRY MUSTARD
1 5
TEASPOON ML THYME *

Directions

Wash beans;cover with cold water and let soak overnight.

Bring beans to a boil and cook 1 hour; drain, discarding water.

Brown roast in hot fat in a Dutch oven or roaster.

Add peppers and onions and cook until tender.

Add beans and remaining ingredients.

Cover and bake in a 350 deg. oven for 2½ to 3 hours or until beans are tender and meat is done.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 526g (18.6 oz)
Amount per Serving
Calories 843 25% from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 301mg 100%
Sodium 732mg 31%
Total Carbohydrate 15g 15%
Dietary Fiber 10g 40%
Sugars g
Protein 214g
Vitamin A 9% Vitamin C 52%
Calcium 10% Iron 63%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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