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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 500*F. Cut deep slits in top of roast and insert garlic slices. Salt and pepper the meat well. Lay a few fat slices under the roast, put it in preheated oven, and roast 20 minutes or so until the fat browns. | 2. Turn the heat down to 300-325*F. and roast about 2 1/2 hours. When done, remove roast and the fat cracklings to a hot pan or platter. | 3. Gravy: | 4. Retain 2-3 tablespoons of fat in the roasting pan with the drippings and in it saute the finely chopped onions and celery. Stir in the flour and herbs. Stir on a low flame until thickens, stir in the herbs. Add Worcestershire sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump roast	3 -4			0.0	0.0	0.0	0.0
clove	1 1/2			8.631	2.0642	0.1881	0.4095
salt pepper				0.0	0.0	0.0	0.0
onion	2		chopped	56.0	13.075999999999999	1.54	0.14
celery leaf	1/2	stalk		0.0	0.0	0.0	0.0
sage	1/2	teaspoon		-	-	-	-
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
savory	1/4	teaspoon		-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.