Mix beef broth, mushroom soup with roasted
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.
Combine flour, salt and pepper.
Dredge pot roast in seasoned flour and brown in fat in Dutch oven.
Pour off drippings. Dissolve bouillon cube in hot water.
Add bouillon, bay leaves, garlic salt, marjoram and basil to meat.
Cover tightly and cook slowly 3 to 3 1/2 hours, until meat is tender.
Remove meat to hot platter, discard bay leaves and thicken cooking liquid with flour for gravy.
Cut the visible fat from the rump roast. Place the roast in a large crock pot.
Combine the rest of the ingredients in a 2-cup measure and bring to boil a microwave.
Pour over the roast in the crock pot. Add garlic salt and pepper to taste.
Cook on low for 8 hours.
Cool before slicing.
Chill au jus to remove the fat.
Combine the sliced meat and au jus and reheat before serving.
May also be cooked in oven: combine as above in Dutch oven. Cook 4-5 hours at 275-300 degrees.
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.
ixture over rump roast; place roast in prepared pan.
Bake for 1 hour
nion, and tomatoes.
If roast comes in netting or is
ole in it.\r\nPlace roast in bag and add quartered
Place beef rump roast, onions, vinegar, water, 1 tablespoon
large, deep bowl.
For marinade, in a medium bowl
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.
of boneless rump roast or have the butcher do it for you.
Preheat oven to 350\u00b0.
With a sharp knife make 6 punctures in the roast and put 1 green onion, garlic clove and hot pepper in each hole.
Sprinkle salt and pepper over roast.
Pour the oil in a roaster pan and heat it on top of the stove over medium-high heat.
Sear the meat on all sides.
Pour in the wine and stock and sprinkle the chopped onions around the roast.
Cover the roaster, place it in the oven and bake for 2 hours or until desired doneness is reached.
Baste occasionally.
Dredge roast in flour, garlic powder, salt and pepper, then brown on all sides in large skillet in hot olive oil.
(You can skip browning, but it adds flavor and helps thicken.) Combine remaining ingredients in crock-pot.
Add browned roast, turning to coat with liquids.
Cover and cook on low for 8 to 10 hours.
Serves 6 to 8.
rock pot.
Place the rump roast in next.
Spoon the
Rub flour into roast; brush off excess.
Heat oil and 2 tablespoons of the butter in a 5-quart kettle over medium-high heat.
Add meat and brown well on all sides.
Add bay leaf, pepper, thyme, beef broth and water; bring to a boil.
Cover and place in a 350\u00b0 oven for 1 1/2 hours.
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.
Arrange meat with fat side up in heavy casserole with lid. Combine garlic, fennel seed, pepper and oil to make a paste.
Rub paste over meat.
Drape bacon slices over meat.
Pour wine into pan.
Place a piece of waxed paper over the meat, fitting it on the meat, with edges extending up around edges of casserole (ensures a close fit of cover).
Place cover on.
Bake at 300\u00b0 for 2 hours, until meat is tender.
Mix all the ingredients and marinate the rump roast in them overnight.
Bake in marinade at 225 for 4 hours.
Allow 10 minutes per pound, plus extra 10 minutes for well done roast.