Roast - when You Want It Extra Special Recipe

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Roast - when You Want It Extra Special
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Ingredients
7
Count
Nutrition
210
Calories
Total time
135
Minutes
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Ingredients:

Directions:

  1. Let meat stand at room temp for about an hour (if possible).
  2. From the fat side of the roast (rump’s usually have a layer of fat on one side - also known as the top side), cut a slit about halfway through the meat, and insert one clove garlic. Repeat for remaining cloves, spreading out over the roast. For a 2-3 pound roast use 2 cloves garlic, for 3-4 pounds use 3 cloves, etc.
  3. Generously cover all sides of the roast with pepper, salt, and granulated garlic. By the way, when I say generous, I mean really really cover it, almost l like a crust of spice. Hint: fresh ground cracked pepper is best, but any black pepper will work. Peel onion and cut in half. Place onion and celery in bottom of a roasting pan (DO NOT add any liquid - pan and veggies should be dry). Cover with rack.
  4. Place roast on rack, fat side up. Bake at 325 degrees for a half hour per pound. This will bring the meat to medium-rare to medium. If you want it more done, just 5 minutes per pound.
  5. Move meat to a platter and let stand for at least 5 minutes before carving. You can cover it with foil to keep it warm, but that can result in the meat continuing to “cook” a bit, making it a tad more done. It’s important to let it stand, as this helps the juices redistribute.
  6. Gravy.
  7. Place roasting pan on top of stove and add about 2 cups water. Leave the onions and celery in while it heats. Stir a bit, the bits on the bottom of the pan will start to loosen up (this is called deglazing). You can add more water if you need more gravy, just do it a bit at a time, then taste after each addition, making sure it still has a good flavor. Also you’ll probably need to salt it a bit.
  8. If you want thickened gravy, put one tablespoon cornstarch in a small glass and add about 1/4 cup water and stir till mixed, then add to the roasting pan. Stir continuously until thickened over medium heat. You’ll notice after first adding cornstarch that the color will lighten - just stir, and continue heating, the gravy will return to a dark color once the cornstarch is fully heated. It takes about five minutes to thicken - most cooks say that any thickening agent (flour, corn starch etc) has not fully thickened until it reaches boiling. I don’t know that I always bring this to a boil, but probably close.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 209.93 Kcal (879 kJ)
Calories from fat 32.73 Kcal
% Daily Value*
Total Fat 3.64g 6%
Cholesterol 154.19mg 51%
Sodium 168.97mg 7%
Potassium 634.93mg 14%
Total Carbs 1.48g 0%
Sugars 0.58g 2%
Dietary Fiber 0.37g 1%
Protein 41.95g 84%
Vitamin C 1.2mg 2%
Iron 9.1mg 50%
Calcium 14mg 1%
Amount Per 100 g
Calories 105.12 Kcal (440 kJ)
Calories from fat 16.39 Kcal
% Daily Value*
Total Fat 1.82g 6%
Cholesterol 77.21mg 51%
Sodium 84.61mg 7%
Potassium 317.94mg 14%
Total Carbs 0.74g 0%
Sugars 0.29g 2%
Dietary Fiber 0.18g 1%
Protein 21.01g 84%
Vitamin C 0.6mg 2%
Iron 4.6mg 50%
Calcium 7mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • sugar free

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