California rump roast
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef rump; |
| 2 | tablespoons | Flour; |
| 1 | teaspoon | Salt; |
| 1/16 | teaspoon | Pepper; |
| 1 | tablespoon | Oil; |
| 1 | Onion; chopped fine; | |
| 2 | Carrots; sliced | |
| 1 | tablespoon | Worchetershire sauce; |
| 1 | cup | Water; |
| Sugar substitite equivalant 1/2 c | ||
Directions
Dredge meat well in flour, salt, and pepper. Brown in oil in skillet; add remaining ingredients. Cover. Simmer about 4 hours over low heat. Food Exchange per serving: 2 MEAT EXCHANGES Source: Recipes for Diabetics by Billie Little and Penny L. Thourup Brought to you and yours via Nancy O'Brion and her Meal-Master Submitted By MICHELLE BRUCE On 04-26-95