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8Ingredients
1120Calories
105Minutes
Making a hearty Sunday dinner for your family can take time and patience. This Pot Roast with Mustard and Celery is a hearty, and delicious way to show you care. This wholesome recipe that takes 105 minutes to prepare includes succulent rump roast combined with savory vegetables for a dish you can be proud of. The aromas of this decadent dish will bring the family to the table and put smiles on their faces.
Ingredients
- 2 kilograms rump roast
- 4 onions (medium, purple and white)
- 1 bunch celery
- grain mustard (to taste)
- salt (to taste)
- ground black pepper (to taste)
- olive oil (to taste)
- butter (to taste)
Directions
- Preheat oven to 180 degrees Celsius.
- Season the meat with salt and pepper.
- Cover the entire piece with mustard.
- Heat some olive oil and butter in a non-stick frying pan, and sear the meat on both sides.
- Place the meat in baking pan with onions cut into half moons, and chopped celery, and drizzle with olive oil.
- Cover with aluminum foil and bake for 1 1/2 hours.
- Remove the foil after 1 hour and 15 minutes.
- For the sauce, put the onions, and any cooking juice that has formed in the blender, and grind finely.
- If necessary add a little more water, depending on desired consistency.
- Serve sliced with the sauce, and a side dish.
NutritionView more
1120Calories
Sodium28%DV660mg
Fat109%DV71g
Protein210%DV107g
Carbs4%DV13g
Fiber20%DV5g
PER SERVING *
| Calories1120Calories from Fat640 |
| % DAILY VALUE* |
| Total Fat71g109% |
| Saturated Fat30g150% |
| Trans Fat |
| Cholesterol305mg102% |
| Sodium660mg28% |
| Potassium2100mg60% |
| Protein107g210% |
| Calories from Fat640 |
| % DAILY VALUE* |
| Total Carbohydrate13g4% |
| Dietary Fiber5g20% |
| Sugars7g14% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Yummly User
★★★★★
Monica A. 6 Jul 2015
★★★★★
To offset the sour taste of the mustard in this recipe, I served the roast with a side of sweet corn and candied carrots. The meat was tender, succulent, and perfectly seasoned.
