Recipes

Braised Rump Roast and Vegetables

10 Servings

Dinners

2 HRS 50 MIN

Prep

15-30 mins

Cook

2 HRS 30 MIN

Calories

210

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

Instructions

Step 1

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.

Step 2

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.

Step 3

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.