Make dinner extra special tonight with this savory, fork-tender roast served with a creamy gravy!
1 (4 pound) lean boneless rump roast
2 tablespoons canola oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup hot water
2 tablespoons Worcestershire sauce
1 teaspoon beef-flavored bouillon granules
2 tablespoons all-purpose flour
1 teaspoon lemon pepper seasoning
3/4 cup heavy whipping cream
1/4 cup plain yogurt*
1 teaspoon Dijon mustard
Trim excess fat from roast. Heat the oil in a Dutch oven over medium-high heat until hot. Add the roast and brown on all sides.
Sprinkle the garlic powder and salt over the roast. In a small bowl, combine the water, Worcestershire sauce and bouillon granules; stir well. Pour mixture over the roast. Bring to a boil; cover, reduce heat and simmer for 2 to 2-1/2 hours or until the roast is tender. Transfer the roast to a serving platter; set aside and keep warm.
Reserve 1/4 cup of the pan juices; discard the remaining juices. Return the 1/4 cup of juices to the pan. In a small bowl, combine the flour and lemon pepper seasoning; add to the juices in the pan, stirring until smooth. Gradually add the whipping cream, stirring constantly. Cook over medium heat, stirring constantly, until thickened. Combine the yogurt and mustard; add to the cream mixture, stirring just until blended.
Cut roast diagonally across the grain into 1/4-inch slices. Spoon gravy over slices. Makes 16 servings, (3 ounces roast and 1 tablespoon gravy), each containing 2 net carbohydrates.
* You may substitute 1/4 cup sour cream for the yogurt, if desired.
Emily
