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.
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.
rock pot.
Place the rump roast in next.
Spoon the
et in a large, deep bowl.
For marinade, in a medium bowl
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.
Mix all the ingredients and marinate the rump roast in them overnight.
Bake in marinade at 225 for 4 hours.
Slice garlic and tuck into several places on roast; sprinkle with salt.
Rub oil on roast.
Coat top of roast with cracked pepper.
Place in pot and insert meat thermometer.
Put roast in cold oven.
Set temperature to 450\u00b0 for a rare roast (120\u00b0).
Check meat thermometer after 30 to 40 minutes; for medium roast (130\u00b0) check meat thermometer after 50 to 60 minutes.
Stir well and let it age for a lifetime.
Serves many.
Yield: One mom.
Mix love and loyalty thoroughly with faith.
Blend in tenderness, kindness and understanding.
Add friendship and hope. Bake with sunshine for a lifetime.
Sprinkle with laughter and serve daily.
>a roasting pan over high heat. Sear venison for
b>for instructions for using a crock-pot).
In a
DO NOT USE A GLASS PAN FOR THIS RECIPE.
Pre-Heat the oven to 500 degrees.
Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
Now Salt and Pepper the rest of the roast.
Put the Roast in the oven and sear for 20 minutes.
Then add the water, the chopped onion and reduce the temperature to 275 degrees.
Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.
>roast and brown in a pan on the cooktop. For
Place roast in dutch oven.
TO PREPARE:
Brown the roast on all sides in a skillet. Transfer the roast to a slow cooker. Add the broth, salt, pepper, basil, garlic powder, rosemary, oregano and bay leaves to the slow cooker. Add enough water to cover the roast.
Cook, covered, on Low for 8 to 10 hours. Discard the bay leaves. Remove the roast to a platter and shred if needed. Serve the shredded beef on buns with pan juices for dipping. Rump roast is preferred for this recipe.
SERVES: 10 - 12.
ven to 400\u00b0F. Line a small baking pan with parchment
NOTE: This recipe is adjustable to all sizes
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.
Place rump roast in a slow cooker, fat-side up. Pour pepperoncini and juice over roast.
Cook on Low for 8 hours. Remove fat from roast and shred roast with 2 forks. Simmer roast in the juice for 1 hour more. Remove beef with a slotted spoon.