Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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
- 2 tbsp flour
- 1½ tsp salt
- ½ tsp freshly ground pepper
- 4 – 5 lbs boneless chuck or rump roast
- 3 tbsp shortening or vegetable oil
- 1 onion, sliced
- 2 tsp thyme, crumbled
- 1 cup tomato juice
- ¼ – ½ tsp tabasco
Directions
Combine the flour, salt, and pepper.
Rub it all over the roast.
Melt the shortening in a heavy casserole with a lid or in a dutch oven.
When the shortening is hot, add the roast and brown it to a deep rich color on all sides.
Lower the heat and add the onion, thyme, tomato juice, and tabasco.
Cover and simmer for 3 to 3½ hours, turning once or twice during the cooking.
When fork-tender, cool.
Remove the fat, slice the meat, and reheat in the degreased sauce, or skim off the fat, reheat, and bring to the table to carve.
Category:Cathy's Recipes
Category:Beef Chuck and Blade Recipes
Category:Beef Rump Recipes
Category:Main Dish Meat Recipes