If thicker pan gravy is desired, mix 1/4 cup water with 2 to 3 Tbsp. flour. Transfer meat and vegetables from pan to platter; cover to keep warm. Bring reserved liquid in pan to boil on medium-high heat. Gradually whisk in flour mixture; cook and stir until thickened to desired consistency.
Prepare using a 2-lb. beef rump roast and increasing the final cooking time to 2 to 2-1/2 hours or until meat is tender.
Prepare using any other all-purpose potato. If only baking potatoes are available, add them to cooking liquid the last hour of the cooking
Healthy Living Information
Good source of vitamin A or C
2-1/2 diet exchange2 Starch + 1 Vegetable + 4 Meat (L) + 1/2 Fat
This hearty low-calorie main dish is a traditional favorite. As a bonus, the carrots are an excellent source of vitamin A.
Nutritional Info per Serving:
Total fat: 13 g
Saturated fat: 3.5 g