Rub both ends of roast with salt.
Brush ends with bouquet sauce mixed with 1 TBS water.
Cover roast except cut ends with bacon strips, laying side by side and securing with toothpicks if needed.
Place in 3 qt casserole and add 1/2 cup water.
Cover tightly with plastic wrap, turning back 2 inches at the edge to vent.
Micro at medium for 24-27 minutes per pound, turing roast over after 1/2 the time.
Let stand 10 minutes before serving.
Bake rolled rump for 1 hour at 400\u00b0.
Let set in roaster overnight in juices in refrigerator.
Next day, slice and replace in roaster.
Add 2 cans of Campbell's onion soup and 1 can beer. Bake at 350\u00b0 for 2 hours.
Be sure and cover it.
Can add 3 tablespoons brandy.
Serve with hoagie buns.
In 5-quart Dutch oven, place beef round rump roast.
Add onion, garlic, Worcestershire, salt, sugar, pepper and water. Cover and bake in 350\u00b0 oven for 2 hours.
Add the parsnip chunks and the lima beans to the Dutch oven and continue baking 1 to 1 1/2 hours more, until the vegetables and the meat are fork-tender, turning the meat occasionally.
Place rump roast in a large, heavy-bottomed saucepan along with onions, carrots, vinegar, brown sugar, bouquet garni and cloves. Add enough water to just cover beef. Cover and bring to a boil. Reduce heat to low and simmer gently for 1 hour - 1 hour 30 mins, until tender. Let cool in braising liquid.
Cook potatoes in boiling salted water for 10-15 mins, or until tender. Drain and toss with butter and parsley. Season to taste. Serve with sliced beef.
Take rump roast.
Rub with pepper and oregano.
Put in open pan for 1 hour.
Refrigerate overnight.
Next day, slice thin and add onion soup, beer and bourbon.
Cover and bake at 325\u00b0 for 4 hours.
Serve on hard rolls.
Heat oven to 325\u00b0.
Trim fat.
Cook in oil in Dutch oven until brown; remove.
Mix remaining ingredients, except water, flour and lemon juice in Dutch oven.
Return beef to Dutch oven.
Cover and bake 3 hours and 30 minutes or until tender.
Remove to heated platter.
Skim fat from liquid.
Shake water and flour; gradually stir into liquid.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in lemon juice; cook 1 minute.
Slice beef thinly.
Serve with gravy.
Season and flour roast. Brown on both sides. Pour grease off and put back in skillet. Add water. Cover with foil. Cook 1 to 1 1/2 hours in oven at 300\u00b0 to 350\u00b0. Take out and slice thin. Put roast back in skillet and add mushroom soup. Cover with foil and cook for an additional 30 minutes.
Cleanse roast with white vinegar, either by pouring over roast or by saturating a paper towel with vinegar.
Place roast in large (up to 12 pound) cooking bag.
Pour beef broth over roast.
Add dry soup mix.
Seal and punch 6 holes in top of bag.
Put in refrigerator and let set for 12 hours.
Take your roast out of the
Select a boned and rolled rib roast or a boneless rib eye roast.
Sprinkle with salt (garlic flavored optional) and cracked pepper.
Place fat side up on rack in shallow roasting pan. Insert meat thermometer into center of roast.
Do not add water. Roast uncovered in a slow oven (325\u00b0) to desired doneness.
Allow 30 to 32 minutes per pound for rare beef.
Allow 34 to 37 minutes per pound for medium; and 39 to 42 minutes per pound for well done.
rock pot.
Place the rump roast in next.
Spoon the
Preheat oven to 500 degrees.
Put rump roast into large roasting pan and sear each side of roast for about 15 minutes until dark brown.
Add 1/4 cup of water to pan.
Cover with foil, reduce heat to 325 degrees and cook approximately 1-1/2 to 2 hours (depending on the size of your roast), OR until fork goes easily into meat.
Remove roast from pan and let it \"rest\" for about 30 minutes. Meanwhile, make the most wonderful gravy from all of the drippings.
Preheat oven at 500\u00b0.
Wash rump roast and dry with a paper towel.
Line iron skillet with aluminum foil.
Gather sides of foil to prevent splattering.
Sprinkle garlic salt in bottom of pan. Lay fat side of roast on bottom of pan.
Sprinkle generous amount of garlic salt all over roast.
Cook 10 minutes per pound plus 10 minutes.
Let set in oven one hour after turning oven off.
Do not open oven door until hour is up.
Rub salt, celery salt, paprika, black pepper and garlic salt (not much) or onion salt into a rump roast.
Then cover the roast with soy sauce.
Let brown at 400\u00b0, then turn down to 250\u00b0.
Mix all the ingredients and marinate the rump roast in them overnight.
Bake in marinade at 225 for 4 hours.
hallow roasting pan.
Season roast with salt, pepper and other
Arrange the onions, carrots, and mushrooms in the bottom of the slow cooker. Rub the venison rump roast with garlic, black pepper, and salt (if using), then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
Cook on HIGH setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables over top hot cooked mashe potatoes.
Have your butcher slice the rump roast on the lunch meat slicer (
NOTE: This recipe is adjustable to all sizes
nto the top of the beef.
Shove the minced garlic