Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 4-Pound Rump Roast or Your Favorite Roast
- 2 Teaspoons meat tenderizer
- 2 Teaspoons Seasoned salt
- 1/2 Teaspoon black pepper
- flour
- 2 Tablespoons oil
- 1 Cup water
- 1 bay leaf
- 1/2 Teaspoon basil Leaves
Directions
Allow Roast to Stand at Room Temperature to Warm up Slightly.Moisten Surface, Then Sprinkle With meat tenderizer. PierceSeveral Times With Times of a Fork. Place is a Large Skillet orDutch Oven That Has a Cover.
Sprinkle With Seasoned salt And pepper; Dust Lightly With flour.Slowly Brown All Sides in Hot oil. Add Remaining Ingredients AndSimmer For 3 Hours or Until Tender.
This is Cooked on Top of The Stove And Not in The Oven. (i HaveCooked it in The Oven at 350 Degrees F. For 3 Hours so i WouldNot Have to Watch it so it Wouldn't Start to Dry Out And Burn.)
carrots, potatoes And onions May be Added The Last 45 Minutes ofCooking Time if Desired.
Serves 6 to 8