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.
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.
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 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.
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
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.
b>oven with nonstick cooking spray, then preheat over medium heat, Brown roast
new and excess fat from roast. Rub meat with several of
Place the roast in a roasting pan that
Place roast in dutch oven.
Mix soup mix with
Preheat the oven to 400\u00b0F. Line a
Trim fat from roast.
Spray a dutch oven with cooking spray and
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.
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.
izes of roasts.
Preheat oven to 350\u00b0F.
Shake
nd chill overnight.
Preheat oven to 300\u00b0F. Roll up
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.