Brown roast over medium heat.
Add onion soup mix blended with water.
Simmer, covered, turning occasionally 2 1/2 hours or until tender.
If desired, thicken gravy.
Makes 6 servings.
eep, evenly distributed incisions in roast and push one slice of
In a 6-quart saucepot or Dutch oven, brown roast over medium-high heat.
Add onions and cook, stirring occasionally 2 minutes.
Add beef broth, Worcestershire sauce and bay leaves. Bring to a boil over high heat.
Reduce heat to low and simmer, covered, turning occasionally, 1 hour.
Add vegetables and continue simmering covered 1 1/2 hours or until roast and vegetables are tender.
This may be cooked in your oven at 325\u00b0 to 350\u00b0.
If desired, remove roast and vegetables to serving platter and thicken gravy.
owl), place 1 cup of Old Fashioned Oats. Pour the milk into
Cook at 325\u00b0.
Trim excess fat.
Place in 4-quart Dutch oven or casserole; sprinkle with salt and pepper.
Add onions, broth, paprika, allspice and bay leaves.
Cover; bake for 2 hours.
Add carrots and potatoes.
Bake 45 to 60 minutes longer, until vegetables are tender.
Remove bay leaves.
In small bowl combine cornstarch and water.
Stir into hot liquid.
Bake 15 minutes longer or until gravy is thickened.
Believe it or not this recipe is very low in fat.
Trim roast; salt and pepper.
Sprinkle
Brown rump roast in oil in Dutch oven.
Remove meat; drain off fat.
Combine mushrooms, vegetables, garlic, 1 1/4 teaspoons salt, bouillon cubes, pepper, bay leaves, tomato paste and 2 cups water in Dutch oven; heat to boiling point.
Add roast.
Simmer, covered, for 4 hours.
Place roast in 3-quart casserole.
In a small bowl, mix tomatoes, onion, garlic powder, cayenne and pepper.
Add cinnamon stick.
Pour over roast. Cover. Microwave on High for 5 minutes. Reduce to Medium-low (150\u00b0).
Microwave for 1 hour longer, turning roast over after 1/2 hour.
Add remaining ingredients.
Re-cover. Microwave on Medium-low for 30 to 45 minutes or until roast and vegetables are tender.
Let stand for 10 minutes.
Sprinkle roast with meat tenderizer.
Place roast in baking dish lined with foil.
Pour mushroom soup and water over the roast.
Cover with foil.
Bake at 350\u00b0 for 3 hours, or until tender.
Cut roast in half; brown in a
Rub roast with salt and pepper; spread with mustard and flour. Place in
roasting
pan and brown on top of stove with drippings; slice
onions,
turnips,
squash
and potatoes and place around roast.
Do
not
slice
too
small.
Season with salt, then
add tomatoes and bake covered for about 3 hours in a 350\u00b0 oven.
Sprinkle roast with 1 tablespoon flour.
In a Dutch oven, brown the roast on all sides in half the butter.
Add the water, bouillon, celery, salt and pepper. Bring to a boil.
Reduce heat. Cover and simmer for 1 hour.
Sprinkle the roast with 1 tablespoon flour.
In a roasting pan, brown the roast on all sides in half of the butter.
Dissolve the bouillon cubes in the water.
Add this mixture, onion, celery, salt and pepper to the meat.
Bring to a boil.
Take off the heat, cover and put into a 350\u00b0 preheated oven.
Cook for 1 hour.
Add the carrots and potatoes; cover and cook 45 to 60 minutes longer or until meat is tender.
Remove meat and vegetables to serving platter and keep warm.
Strain cooking juices; set aside.
Melt butter in a Dutch oven on top of stove.
Sprinkle roast with dry mustard and garlic salt.
Brown both sides of roast adding mustard and garlic salt to both sides.
When nicely browned, add the can of French onion soup and 3/4 can of water. Simmer on medium heat for 2 hours.
Add carrots and potatoes to meat and continue to cook on medium heat 1 hour longer or until meat and vegetables are fork-tender.
In Dutch oven, brown roast over medium heat.
Add dry soup mix blended with 2 1/4 cups water.
Simmer covered, turning occasionally for about 2 1/2 hours or until tender.
Can also use roasting pan and cover with foil.
Roast in 350\u00b0 oven for 2 hours or until tender.
In Dutch oven, brown beef; add soup mix blended with water. Simmer, covered, turning occasionally 2 1/2 hours or until beef is tender.
If desired, thicken gravy.
Sprinkle the roast with 1 tablespoon flour.
In a Dutch oven, brown the roast on all sides in half of the margarine.
Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add carrots; cover and simmer for 1 hour longer or until meat is tender.
Remove meat and carrots to a serving platter and keep warm.
You may strain cooking juices (if desired) and set aside.
Place roast, potatoes, carrots and onion soup in a covered roaster; season to taste.
Bake at 350\u00b0 for 3 hours and 30 minutes.
Combine mushroom soup and water; pour over roast and continue baking for 30 minutes. Yields 6 servings.
Dutch oven, brown the roast on all sides in half
egetables are done.
Remove roast to platter.
Arrange vegetables