Place roast in dutch oven.
Mix
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.
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.
rock pot.
Place the rump roast in next.
Spoon the cranberry
Brown roast on medium heat in dutch oven Remove
Brown mushrooms, remove and set aside.
Add onion and cook afew minutes till softened.
Put roast back and add Wine, Soup, thyme, marjoram, bayleaf and salt & pepper.
Cover and place in oven at 300 2 1/2 - 3 hours.
Add carrots and reserved mushrooms during last 1/2 hour of cooking.
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.
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.
Mix all the ingredients and marinate the rump roast in them overnight.
Bake in marinade at 225 for 4 hours.
Salt and pepper roast and place in slow cooker.
Mix onion soup mix, water and mushroom soup and pour over roast.
Cook on low for 8 to 10 hours or on high for 6 to 8 hours or until ready to serve.
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.
In a 4 - 5 quart slow
own roast in butter in Dutch oven; remove meat from Dutch oven.
b>recipe is adjustable to all sizes of roasts.
Preheat oven to
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.
new and excess fat from roast. Rub meat with several
nd chill overnight.
Preheat oven to 300\u00b0F. Roll up
Preheat the oven to 400\u00b0F. Line a
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.
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.