ace roast in
arlic salt, onion powder, and pepper on roast.
Brown in oil
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.
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Spoon the cranberry sauce around and over the roast
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 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.
an. Add onions, lemon, thyme and garlic. Pour wine over chicken
This recipe works well when you put the roast in frozen, but it
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.
uts in top of beef roast; insert garlic slivers. Spread beef
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.
Roll roast
in
flour
Add the first 8 ingredients.
Simmer covered until roast is done.
Add onions and vegetables and cook until onions are tender.
Simmer until heated through.
Remove 1 cup of liquid and add gravy mix and cornstarch. Mix well.
Add to pot and simmer until thickened.
Serve sauce over rice.
NOTE: This recipe is adjustable to all sizes
Put roast and soups in crock pot-add water enough to almost cover roast.
Cook on high for 2 hours then turn down on low and cook all day.
When done, take out of crock pot let set for a while before slicing.
Slice and put back in crock pot. use a little flour if gravy needs to be thicker.
In heavy 4-quart pot, heat oil.
Season roast on all sides and put in pot and brown thoroughly.
Remove roast and slice to desired thickness.
Mix flour, onion, green pepper, garlic powder and parsley into oil drippings in pot.
Cook over medium-high heat until brown.
Add about 3 cups water and simmer.
Return roast to gravy and simmer until tender.
Salt and pepper to taste.
Serve with rice.
Place roast in Crock aPot. Mix water with seasoning and gravy mixes. Pour over roast. Cook on low for 5 hours or until done.
Saute the roast in oil and brown on all sides.
reheated oven for 45 minutes; scatter onion quarters around roast and continue cooking
Mix all the ingredients and marinate the rump roast in them overnight.
Bake in marinade at 225 for 4 hours.