Chutney & Herb Rump Roast -- e-w
Source of Recipe
Adapted from BH&G New Dieter�s Cookbook 2003
Chutney & Herb Rump Roast -- e-w
Serves: 8
1 2-1/2 lb. beef round rump roast
1/2 tsp. dried basil, crushed
1/2 tsp. dried marjoram, crushed
1/4 tsp. salt
1/4 tsp. black pepper
1 T. cooking oil
1-1/2 c. water
1 9-oz. jar (about 3/4-cup) mango chutney
1/4 c. sliced green onions (2)
2 T. apricot nectar � or � peach nectar
1 tsp. chile oil � or � 1/4 tsp. crushed red pepper
Trim fat from roast. In a small bowl combine the first 4 ingredients. Rub the mixture onto all sides of the roast. In a 4-quart Dutch oven brown roast on all sides in hot oil. Drain off fat. Combine the water and 3/4 c. apricot or peach nectar. Pour over roast. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
Carefully turn over roast. Cook, covered, for 1 hour more or until meat is tender. Transfer meat to a platter, discard cooking liquid. Meanwhile, place chutney in a small bowl; snip any large pieces. Stir in sliced green onions, the 2 T. of apricot or peach nectar, and the chile oil or crushed red pepper. Serve chutney mixture with roast.
1/8 of recipe equals: 266 calories�8 gm fat (2 gm saturated)�74 mg cholesterol�182 mg sodium�15 gm carbohydrate�1 gm fiber�33 gm protein +++EXC: 1 fruit�4 meat +++WWP: 6
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