In 5-quart Dutch oven, place beef round rump roast.
Add onion, garlic, Worcestershire, salt, sugar, pepper and water. Cover and bake in 350\u00b0 oven for 2 hours.
Add the parsnip chunks and the lima beans to the Dutch oven and continue baking 1 to 1 1/2 hours more, until the vegetables and the meat are fork-tender, turning the meat occasionally.
In a roasting pan, pour 1/2 can of cream of mushroom soup diluted with water. Put roast in pan, then use the rest of the soup diluted with water over top of roast. Pour package of dry beefy mushroom soup over top of the roast. Let some of the dry soup go into soup in the bottom of roasting pan. Bake in preheated 350\u00b0 oven.
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.
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.
Mix all the ingredients and marinate the rump roast in them overnight.
Bake in marinade at 225 for 4 hours.
reheat over medium heat, Brown roast on all sides in the
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.
Flour and brown Roast on all sides.
Mix Water, Soup Mix and Mushroom soup together.
Add mixture and roast to dutch oven, cover tightly.
Cook at 300deg for 2-2-1/2 hrs or until internal temp reaches 140deg.
I add carrots and celery to cook with roast for added flavor, but I cook vegetables for serving separately so they don't get too mushy.
Pierce beef roast numerous times with a fork.
Trim fat from Roast.
Lightly coat an unheated
Place the roast in a roasting pan that
nto the top of the rump. Push slices of garlic into
Trim fat from roast.
Spray a dutch oven
Preheat oven to 375\u00b0 to 400\u00b0.
Wipe roast with damp towel and place in pan.
Lay onion rings on top.
Use toothpicks if necessary and roast, uncovered, for 1 hour or until brown.
Lower oven heat to 300\u00b0.
Remove roast from oven and add to pan 1 cup beef broth, 1 cup wine, 1/2 cup water, bay leaf, basil, salt and pepper. Sprinkle herbs over meat; lay onion rings in liquid.
Cover the pan with foil.
Poke holes in top of foil.
Return pan to oven and cook 3 1/2 to 4 hours.
Crush fennel seed, mustard seed and whole black peppercorns. Set aside.
Trim fat from roast.
Place roast on rack in a shallow roasting pan.
Place roast in dutch oven.
Mix
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.