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.
gredients; (all ingredients following the roast listed, minus the oil) and
Preheat oven to 325\u00b0F.
Combine seasonings with oil. Rinse and pat roast dry. Rub the paste thoroughly and evenly onto the roast.
Place roast on rack in shallow roasting pan, fat side up if there is any fat (mine was well trimmed). Roast for 2 hours or until a meat thermometer reads 140'F for medium-rare. The longer you roast the meat beyond 140'F, the tougher and dryer the meat will get.
Remove from oven and let stand for 15 minutes. Slice thinly to serve.
In a medium bowl, whisk together the broth, ketchup, brown sugar, and garlic.
Rub the beef all over with a little olive oil. In a large saute pan, over medium high, brown the beef for about 2 minutes per side.
In a 4-quart (or larger) slow cooker, place the browned beef, carrots, and onions. Pour ketchup mixture over the top. Cook on low for 8 hours.
Slice or shred the meat and serve with the veggies and sauce, over mashed potatoes (optional.).
reheat over medium heat, Brown roast on all sides in the
Trim fat from Roast.
Lightly coat an unheated
Trim fat from meat.
Spray an unheated large skillet with nonstick cooking spray.
Add meat and brown on all sides.
Place unpeeled potatoes, mushrooms, frozen carrots, and tarragon or basil in a 3-1/2- to 4-quart electric crockery cooker.
Place browned meat on top of vegetables.
Sprinkle with salt.
Pour condensed soup over meat.
Cover and cook on low-heat setting for 10 to 12 hours.
To serve, transfer meat and vegetables to a serving platter.
Serve the sauce over meat and vegetables.
epper on all sides of beef.
Heat oil in a
Place beef round roast in slow cooker, then add carrots, onion, and celery. Season with garlic powder and black pepper. Pour Worcestershire and barbeque sauce over meat and vegetables. Cook on Low until the meat is tender, 6 to 8 hours.
Place roast, fat side up, on a rack in a shallow roasting pan. Roast, uncovered, in a 325\u00b0 oven for 1 1/2 to 2 hours or to 145\u00b0. Transfer roast to a platter.
Skim fat from the pan juices. Transfer juices to a covered container; chill.
Cool roast for 30 minutes.
Cover and chill.
Using a sharp knife, thinly slice the chilled roast across the grain.
Cook roast, uncovered, in 325\u00b0 oven for 1 1/2 to 2 hours; do not overcook or meat will be tough.
Chill roast at least 2 hours. Save pan juices, skimming fat.
Combine pan
juices, beef broth, water, garlic, oregano, red pepper and black pepper in 3-quart saucepan.
Bring to a boil.
Add thinly sliced roast and green peppers.
Simmer 5 to 10 minutes.
Serve on hot hoagie buns.
ver medium heat. Dredge the roast in the flour, shake off
Make slits in the roast and stuff it with garlic
Place the roast in a roasting pan that
Crush fennel seed, mustard seed and whole black peppercorns. Set aside.
Trim fat from roast.
Place roast on rack in a shallow roasting pan.
ust lightly browned. Add your beef au jus to your roux
In a 4 1/2-quart Dutch oven, brown roast.
Drain off fat.
Add water, bouillon, oregano, basil, bay leaves, garlic and 1/8 teaspoon pepper.
Bring to a boil.
Reduce heat.
Simmer, covered, 25 to 30 minutes or until vegetables are done.
Heat oven to 325\u00b0.
Combine seasonings; press evenly onto roast.
Place on rack in shallow roasting pan.
Insert meat thermometer so bulb is centered in thickest part.
Do not add water or cover.
Roast approximately 25 to 35 minutes per pound for medium rare to medium doneness.
Remove roast when meat thermometer registers 140\u00b0 for medium rare or 155\u00b0 for medium. Let stand 15 minutes.
Carve roast into thin slices.
(Takes about 3 hours.)
Trim fat from roast.
Spray a dutch oven
remove any sinew from the roast, but leave on the fat