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3 lb. beef rolled rump roast (high quality)
1 tbsp. cracked pepper
2 tbsp. shortening
1/2 cup water
1 tsp. instant beef bouillon
Rub roast with cracked pepper (do not rub into ends of roast). Melt shortening in dutch oven; brown roast on all sides. Drain off fat. Pour water over roast; add bouillon.
Cover; cook in 325F oven 1 hour or until tender. Cool. Cover and refrigerate at least 8 hours. To serve, cut roast into very thin slices.
12 servings (200 calories each)
1 tbsp. cracked pepper
2 tbsp. shortening
1/2 cup water
1 tsp. instant beef bouillon
Rub roast with cracked pepper (do not rub into ends of roast). Melt shortening in dutch oven; brown roast on all sides. Drain off fat. Pour water over roast; add bouillon.
Cover; cook in 325F oven 1 hour or until tender. Cool. Cover and refrigerate at least 8 hours. To serve, cut roast into very thin slices.
12 servings (200 calories each)
