Place boneless roast in nonmetal container.
Add 3 cups wine, onions, carrots, garlic, bay leaves, 1/4 teaspoon pepper and parsley.
Cover and refrigerate overnight.
Turn meat occasionally. Drain meat; reserve marinade.
Pat meat dry.
Coat meat with mixture of:
1/4 cup flour, salt and 1/4 teaspoon pepper.
Remove the roast from the refrigerator 2 1/
Preheat oven to 500\u00b0.
Place roast in a shallow open pan, fat side up.
Rub in a little flour, salt and pepper.
Put roast in oven and roast 5 minutes per pound for rare, 6 minutes per pound for medium and 7 minutes per pound for well-done.
Time exactly to the minute.
When cooking time has finished, turn off oven.
Do not open oven door at any time!!
Allow roast to remain in oven for 2 hours and, again, do not open oven door!!
Place tortilla on work surface.
In the centre, spread the Roast Shredded Beef.
Layer the other ingredients on top of the beef (refer to pictures for details).
Fold up bottom, then fold sides over, to make a wrap.
Enjoy!
Add vegetables, then roast in slow cooker. Add Soup Mix blended with 2 cups water. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter. Blend remaining 1/2 cup water with flour and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened.
Also terrific with Lipton(R) Recipe Secrets(R) Onion Mushroom Soup Mix or Lipton(R) Recipe Secrets(R) Beefy Onion Soup Mix.
Cost per recipe*: $10.00.
Cost per serving*: $1.25.
1.Place roast in crock pot and season with pepper.
2.Mix rest of ingredients together and pour over roast.
3.Cover top with mushrooms and add bay leaf.
4.Cover and cook on low 6-9 hours.
5.Remove roast to rest on platter.
6.Discard bay leaf.
7.Turn crock pot to high.
8.Whisk cornstarch into juices to thicken.
9.This makes a wonderfully tasty au jus, or over mashed potatoes.
10.Enjoy!
11.You can easily make additions to this: pearl onions,.
rim the fat from the beef roast and cut into 1 1
ooking liquid.
Coat the roast with olive oil, then salt
Place roast in foil; put in a roasting pan.
Put in oven at 350\u00b0.
Cook for 1 1/2 hours.
Remove from oven; add all other items.
Cook for 45 minutes.
Remove roast from pan.
Slice very thin and return to pan with potatoes or place on platter.
Place potatoes around roast.
Put liquid over sliced beef.
Roast rump roast in 325\u00b0 oven, allowing 40 minutes per pound. Roast will be
Place the roast in a shallow baking dish
*Can use regular rump; don't brown.
Roast rump roast at 325\u00b0 for 1 1/2 to 2 hours.
Cool.
Cut into 1/4-inch slices.
Place in shallow dish.
Arrange next 2 ingredients over meat.
Blend remaining ingredients; pour over roast.
Cover and chill 2 1/2 hours.
Drain marinade.
Arrange on platter.
Serves 6.
In a 6-quart saucepot or Dutch oven, brown roast over medium-high heat.
Add onions and cook, stirring occasionally 2 minutes.
Add beef broth, Worcestershire sauce and bay leaves. Bring to a boil over high heat.
Reduce heat to low and simmer, covered, turning occasionally, 1 hour.
Add vegetables and continue simmering covered 1 1/2 hours or until roast and vegetables are tender.
This may be cooked in your oven at 325\u00b0 to 350\u00b0.
If desired, remove roast and vegetables to serving platter and thicken gravy.
Pierce meat with fork about 20 times.
In 2 1/2-quart bowl, mix 1 cup beer (reserve remaining beer), oil, lemon juice, onion, garlic, bay leaf, thyme, dry mustard, salt and pepper.
Place meat in a plastic bag and pour the marinade over meat.
Refrigerate, turning occasionally (or at least 6 hours, but no longer than 24 hours).
Remove roast from marinade (reserve marinade)
Let the roast sit at room temperature for
igh heat.
Add the beef and cook until nicely browned
Place vegetables into the bottom of the crock-pot.
Season the beef generously with salt and pepper, then place in pot.
Add the liquid, bay leaf, and dried marjoram.
Cover and cook on LOW heat 10 to 12 hours (or HIGH heat 5 to 6 hours).
Remove meat and vegetables with slotted spoon and thicken drippings for gravy if desired.
Use knife to cut slits completely through meat like little tunnels.
Insert slivers of onion and garlic into slits.
Put beef in bowl with vinegar poured over it.
Refrigerate 24 to 48 hours, covered.
Throw away vinegar and put roast in a heavy pot and brown in oil until nearly burned on both sides.
Pour coffee over roast.
Add water and cover.
Simmer 6 hours and 20 minutes. Before serving, add salt and pepper for taste.
Sear the roast in hot oil. Combine the cranberry sauce, tomato sauce, water and soup mix. Pour over the browned roast. Cover and bake at 350\u00b0 for 3+ hours or until very tender. Remove and slice the meat; return to the pot. Arrange cooked noodles on a platter and put slices of beef over the top. Spoon the pan gravy all over. Garnish with fresh parsley and fresh orange slices cut thinly.