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
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.
Mix all the ingredients and marinate the rump roast in them overnight.
Bake in marinade at 225 for 4 hours.
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.
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.
NOTE: This recipe is adjustable to all sizes
igh heat. Sear venison for 5-6 mins. Remove
Place roast in dutch oven.
Mix
Saute the roast in oil and brown on
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.
Rinse roast and pat dry. Sprinkle the onion soup mix in the bottom of crock-pot. Add roast. Spoon cranberry sauce over and around roast. Cover and cook on low for 10 to 12 hours. Remove roast while thickening gravy. Turn on high. Blend soft butter and flour into a paste and whisk into gravy. Cover and cook 10 minutes on high until thick. Slice roast into 1/4-inch slices and serve with gravy. Slices can be frozen in gravy in plastic freezer bags.
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.
Sprinkle roast with salt, pepper and garlic salt and place in roasting pan. Chip up oleo over roast. Pour Worcestershire sauce over roast (use lots). Cook for 1 to 2 hours, depending on size of roast. Add onion, celery and potatoes and cook until done.
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.
nto the top of the rump. Push slices of garlic into
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.
Brown roast on all sides; place in microwave pressure cooker. Combine all remaining ingredients, except cornstarch, and pour over meat.
Cover and add red weight.
Microwave on High for 35 minutes. Allow pressure indicating stem to drop, then remove roast.
Skim fat.
Dissolve cornstarch in small amount of liquid (wine or water), then add to juices in cooker.
Cook, uncovered, for 2 to 3 minutes to thicken.
To serve, slice roast and pour sauce over.
large, deep bowl.
For marinade, in a medium bowl