Pot Roast with Mustard And Celery

O Meu TemperoReviews(1)
Monica A.: "To offset the sour taste of the mustard in this r…" Read More
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

  1. Preheat oven to 180 degrees Celsius.
  2. Season the meat with salt and pepper.
  3. Cover the entire piece with mustard.
  4. Heat some olive oil and butter in a non-stick frying pan, and sear the meat on both sides.
  5. Place the meat in baking pan with onions cut into half moons, and chopped celery, and drizzle with olive oil.
  6. Cover with aluminum foil and bake for 1 1/2 hours.
  7. Remove the foil after 1 hour and 15 minutes.
  8. For the sauce, put the onions, and any cooking juice that has formed in the blender, and grind finely.
  9. If necessary add a little more water, depending on desired consistency.
  10. Serve sliced ​​with the sauce, and a side dish.
Discover more recipes from O Meu Tempero

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.