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 cranberry
Mix all the ingredients and marinate the rump roast in them overnight.
Bake in marinade at 225 for 4 hours.
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.
b>recipe is adjustable to all sizes of roasts.
Preheat oven to
b>roast in dutch oven.
new and excess fat from roast. Rub meat with several
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.
Preheat oven to 325\u00b0.
In a large mixing bowl, combine the flour and black pepper to taste.
Dredge the rump roast in the flour and cover evenly.
Shake off excess.
In a large pot over medium-high heat, melt the butter and brown the roast on all sides.
Place in a 4 quart casserole dish with lid.
In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
Cover and bake in preheated oven for 3 hours or until desired doneness.
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.
Preheat oven to 500\u00b0.
Salt and pepper the roast.
Insert garlic cloves in small slits.
Put roast in oven for 5 minutes per pound.
Turn off oven and leave roast in oven until ready to slice.
Do not open oven after putting roast in.
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.
Preheat oven to 325 degrees.
In a mixing bowl, combine all
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.
This works on any size roast. Preheat oven to 375\u00b0. Have roast standing at room temperature for 45 minutes. At 3:00 p.m., place roast in oven and cook for 1 hour. Turn oven off. KEEP DOOR CLOSED. Forty-five minutes before serving, turn oven on to 300\u00b0. At the end of this time, remove roast; cover with foil for 10 minutes before slicing. Roast will be juicy and medium-rare. Perfect every time.
Season and flour roast. Brown on both sides. Pour grease off and put back in skillet. Add water. Cover with foil. Cook 1 to 1 1/2 hours in oven at 300\u00b0 to 350\u00b0. Take out and slice thin. Put roast back in skillet and add mushroom soup. Cover with foil and cook for an additional 30 minutes.
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.
Brown roast on all sides in a little oil in a heavy round roasting pot.
Remove roast.
Pour off fat.
Add 2 cups hot water and bouillon; stir.
Put roast back in pot.
Add sliced onion around roast.
Spread some mustard on top and sides of roast. Cover.
Roast in oven at 250\u00b0
for 3 to 4 hours.
Let roast set 15 minutes before slicing.
Add flour and water to juice in pan. Stir until boiling.
Cook a few more minutes for delicious gravy.
Place roast in a Dutch oven; sprinkle with soup mix.
Pour in wine.
Cover and bake at 325\u00b0 for 2 hours, or until tender. Yields 8 to 10 servings.
Place roast in a Dutch oven; sprinkle with soup mix and pour in beef broth.
Cover and bake at 325\u00b0 for 2 hours or until tender.