Rump Roast With Shells Recipe
Servings: 2
Ingredients
- 4-5 pound beef rump roast
- 3 tbsp. vegetable oil
- 1 lg. white onion, minced
- 1 tbsp. parsley flakes
- 1 1/2 teaspoon oregano
- 1 teaspoon basil' 1 teaspoon salt
- 1 teaspoon garlic
- 1/4 teaspoon pepper
- 2 pound can tomatoes
- 1 c. water
- 1 pkg. shells
- 2 tbsp. flour
Directions
- Brown meat on all sides in skillet in oil. After meat is browned, put all ingredients, up till the tomatoes, into the pot. Use only 1/2 of the c. of water. Cover and simmer for 2-2 1/2 hrs.
- In separate pot, cook shells. Put the 1/2 c. of water left and 2 Tbsp. flour into sauce and stir. Cut meat and serve with shells and sauce.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 2 servings | |
| Calories 311 | |
| Calories from Fat 204 | 66% |
| Total Fat 23.0g | 29% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.53g | |
| Cholesterol 0mg | 0% |
| Sodium 211mg | 9% |
| Potassium 391mg | 11% |
| Total Carbs 24.77g | 7% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.76g | 4% |
| Protein 3.54g | 6% |
