Daddy’S Sunday Roast – a delicious recipe with beef rump roast, cider vinegar, Salt, water, all-purpose, cold water. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place roast in a deep roasting pan, fat side up; pour vinegar over roast. Let stand for 15 minutes. Sprinkle with salt and pepper. Add water to pan.
2
Cover and bake at 400u00b0 for 3-1/2 hours or until meat is tender, adding additional water if needed. About 15 minutes before roast is done, uncover to brown the top.
3
Remove roast to a serving platter and keep warm; skim fat from pan juices. Pour juices into measuring cup, adding water if needed to measure 3 cups.
4
Mix flour and cold water until smooth; stir into pan juices. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in browning sauce if desired. Season with salt and pepper. Serve gravy with roast.
123
kcal
Calories
4
g
Fat
11
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 beef rump roast or bottom round roast (5 to 6 pounds), 1/2 cup cider vinegar, Salt and pepper to taste, 1 cup water, and more.
Yes, Daddy’S Sunday Roast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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