After simmering in the slow cooker for hours, the rump roast is fork tender and has taken on some of the flavors of the sauce. My family looks forward to having it for dinner. I serve with mashed potatoes and corn. Laura Ehlers, Lafayette, Indiana.
1 Beef rump roast or bottom round roast , cut in half
1 tablespoon Olive oil
1.5 cup Cider vinegar
1 Medium onion, chopped
0.6666666666666665 cup Packed brown sugar
1 Envelope onion soup mix
0.33333333333333326 cup Shredded Carrot
2 tablespoon Beef bouillon granules
1 tablespoon Worcestershire sauce
1 Bay leaf
1 Garlic clove, minced
1 teaspoon Salt
1 teaspoon Celery Seed
1 teaspoon Ground ginger
0.5 teaspoon Mixed pickling spices
0.25 teaspoon Ground allspice
0.25 teaspoon Pepper
0.25 cup Cornstarch
0.5 cup Water
Nutrition value
209
calories per serving
8 g Fat3 g Protein28 g Carbs4 g FiberOther
Current Totals
8 g Fat
3 g Protein
28 g Carbs
4 g Fiber
MacroNutrients
Carbs
28 g
Protein
3 g
Fiber
4 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
38 mg
Iron
2 mg
Vitamin A
578 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
41 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
42 mg
Manganese
0 mg
Phosphorus
45 mg
Selenium
6 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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