BRAISED RUMP ROAST AND VEGETABLES

Braised Rump Roast and Vegetables image

Create a simple, delicious braised rump roast. Some vegetables, pepper and a long simmer are all it takes.

Provided by My Food and Family

Categories Beef

Time 2h50m

Yield Makes 10 servings.

Number Of Ingredients 8

Ingredients

1 Tbsp. oil
1 beef rump roast (2-1/2 lb.)
1 Tbsp. MAXWELL HOUSE Instant Coffee
1/4 tsp. pepper
1 large onion, cut into 8 wedges
3 large potatoes, peeled, cut into quarters
6 carrots, peeled, cut into 2-inch pieces
1 large tomato, coarsely chopped

Steps:

Preheat oven to 325°F. Heat oil in ovenproof nonstick Dutch oven on medium-high heat. Add roast; cook until browned on all sides. Combine coffee granules and 3/4 cup water; pour over roast. Season with salt and pepper. Add onions; cover pan with ovenproof lid.
Bake 1-1/2 hours. Add potatoes, carrots and tomatoes; cover. Continue baking 45 min. to 1 hour or until roast is cooked through and tender.
Remove roast and vegetables from the pan, reserving juices in pan. Cut roast across the grain into thin slices. Serve roast and vegetables topped with the reserved meat juices.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g