Yield
16 servings (serving size: 3 ounces roast and 1 tablespoon gravy)

When you cook a lean cut of meat such as a rump roast for several hours, it becomes fork-tender.

How to Make It

Step 1

Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add roast, and cook until browned on all sides.

Step 2

Sprinkle roast with garlic powder and salt. Combine water, Worcestershire sauce, and bouillon granules, stirring well. Pour Worcestershire sauce mixture over roast. Bring to a boil; cover, reduce heat, and simmer 2 to 2 1/2 hours or until roast is tender. Transfer roast to a serving platter; set aside, and keep warm.

Step 3

Skim fat from juices in pan; reserve 1/4 cup pan juices. Discard remaining juices. Return 1/4 cup juices to pan.

Step 4

Combine flour and seasoning; add to juices in pan, stirring until smooth. Gradually add milk, stirring constantly. Cook over medium heat, stirring constantly, until thickened. Combine yogurt, mustard, and anchovy paste; add to milk mixture, stirring just until blended.

Step 5

Cut roast diagonally across grain into 1/4-inch-thick slices. Top with gravy, and sprinkle with parsley and cheese.

Step 6

carbo rating: 2

The Complete Step-by-Step Low Carb Cookbook

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