Nutritional Info

Nutrition Facts

Serving Size 1 (358g)

Calories 702
Calories from Fat 241 (34%)
Amount Per Serving %DIV
Total Fat 26.8g 41%
Saturated Fat 8.4g 42%
Monounsaturated Fat 14g
Polyunsaturated Fat 4.4g
Trans Fat 0.0g
Cholesterol 201.4mg 67%
Sodium 612.5mg 27%
Potassium 949.6mg 20%
Total Carbohydrate 36.9g 12%
Dietary Fiber 3.7g 15%
Sugars 4.2g
Protein 67g 134%

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Recipe Description
A simple and easy way to make a roast.
Prep time
10 min
Cook time
10 hr
Ready In
10 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
10 Ounce(oz)  condensed french onion soup
15 Ounce(oz)  tomato sauce
1 Teaspoon(t)  crushed garlic
3/4 Cup(c)  crushed gingersnaps
4 Pound(lb)  beef rump roast
1   ground black pepper
1 Cup(c)  frozen chopped onion
1 Tablespoon(T)  packed brown sugar
1 Package(pk)  beef stew seasoning mix
1/4 Cup(c)  red wine vinegar
2   ribs celery, diced

Preparation

Sprinkle roast with pepper; set aside.

In a 5 quart slow cooker, combine onion, celery, and garlic.  Place roast, fat side up, on top of vegetables.

In a medium bowl, combine tomato sauce, soup, vinegar, beef stew seasoning mix, and brown sugar.  Pour over roast.

Cover and cook on LOW heat setting for 10 to 12 hours.

Transfer roast to a cutting board; cover with aluminum foil to keep warm.

Let stand for 15 minutes.

Meanwhile, turn slow cooker to HIGH setting. Stir in gingersnaps; heat until gravy thickens.

Slice roast and transfer to serving platter.  Pour some of the gravy over roast.

Serve with additional gravy.

Additional notes

There are not reviews for this recipe.

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