at as possible off the roast beef and discard the fat.
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.
Place rump roast in a roasting pan.
Add all other ingredients to pan and mix around roast.
Cover and place in a 350 degree oven until medium doneness.
Remove roast from pan.
Next slice roast paper thin with a meat slicer or shred.
Then return to the roaster and stir together with broth and other ingredients.
Add water in needed to keep meat submerged in juices.
Continue to roast until tender and falling apart.
May serve as is, but it is best as a sandwich on hard rolls.
Place roast in dutch oven.
Mix
large enough to cover entire roast, and then some.
Place
o 350 degrees.
Place beef roast in roasting pan on top
Place rump roast in a slow cooker.
Pour in condensed cream of mushroom soup and condensed beef broth.
Cook on low for about 8 hours.
Place the roast in a shallow baking dish
Preheat oven to 300 degrees F (150 degrees C). Place a large sheet of heavy-duty aluminum foil in a shallow roasting pan.
Place rump roast in the roasting pan. Pour mushroom soup over the roast and sprinkle with onion soup mix.
Whisk wine and flour together in a small bowl; pour over the roast and top with mushrooms.
Fold the foil over the roast and crimp edges together to seal.
Bake in preheated oven for 4 1/2 hours. Let stand 10 minutes before serving.
rock pot models.
Remove beef to a cutting board or
Place fat side up on rack in a roasting pan.
Sprinkle with salt and pepper.
Spread onion slices under and over roast.
Cover and cook 2 1/2 to 3 hours at 350\u00b0.
Remove from pan and make gravy.
Put all ingredients in a Crock Pot and cook on low 7 - 8 hours. Shred Roast Beef with a fork and cook on high for another 1/2 hour. Place your favorite cheese (I use Provolone) in a Hoagy Bun. Place beef on open bun add some of the gravy. Serve with chips or french fries.
rock pot.
Place the rump roast in next.
Spoon the
Pierce roast at 1 inch intervals with a meat fork, and place in a large zip lock bag.
Combine vegetable oil and next 5 ingredients; pour over roast in zip lock bag.
Seal and chill for 24-48 hours, turning roast occasionally.
Bake at 325 degrees for 1 hour and 50 minutes or until a meat thermometer registers 145-160 degrees.
Let stand for 5 minutes before slicing thinly across the grain.
Roast beef will be rare.
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.
Combined method for cooking the Roast Beef and the Yorkshire Pudding:
Mix the broth, soup mix and the Pepsi in the crock pot and stir to mix.
Add the roast and cook on low for @ 5-7 hours.
Turn occasionally.
This is the basic recipe.
I usually add crushed garlic and chopped onions.
If you leave the roast for 7 hours, you will get a \"pulled beef\", just shred it with a fork, awesome on buns.
You can also remove the roast after @3 hours and slice the roast and then return the slices to the crock pot for @3 more hours, roast beef fit for company!