California rump roast

Yield: 20 servings

Measure Ingredient
4 pounds Beef rump;
2 tablespoons Flour;
1 teaspoon Salt;
1/16 teaspoon Pepper;
1 tablespoon Oil;
1 \N Onion; chopped fine;
2 \N Carrots; sliced
1 tablespoon Worchetershire sauce;
1 cup Water;
\N \N Sugar substitite equivalant 1/2 c

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

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