BONE IN RUMP ROAST RECIPE RECIPES

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ROAST BEEF AND YORKSHIRE PUDDING RECIPE | ALLRECIPES



Roast Beef and Yorkshire Pudding Recipe | Allrecipes image

This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition).

Provided by Jan Laskey

Categories     Everyday Cooking

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 8

2 pounds rump roast
garlic powder to taste
salt to taste
freshly ground pepper, to taste
¼ teaspoon salt
1 cup all-purpose flour
2 eggs, beaten
1 cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
  • Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
  • In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.

Nutrition Facts : Calories 663.1 calories, CarbohydrateContent 26.9 g, CholesterolContent 236.2 mg, FatContent 36.4 g, FiberContent 0.8 g, ProteinContent 53.1 g, SaturatedFatContent 14.5 g, SodiumContent 317.1 mg, SugarContent 3.1 g

BBQ CHUCK ROAST RECIPE | ALLRECIPES



BBQ Chuck Roast Recipe | Allrecipes image

This is a cheap but very tasty roast dinner. Cook this on a barbeque spit.

Provided by Sue

Categories     Roasts

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 9

1 (5 pound) chuck roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) can or bottle beer
3 teaspoons minced garlic
3 teaspoons thinly sliced fresh ginger root
1 onion, finely chopped
3 teaspoons coarsely ground black pepper
2 teaspoons salt

Steps:

  • In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
  • Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
  • Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.

Nutrition Facts : Calories 714.3 calories, CarbohydrateContent 27.6 g, CholesterolContent 172.1 mg, FatContent 42.7 g, FiberContent 1 g, ProteinContent 47.5 g, SaturatedFatContent 17 g, SodiumContent 3190.9 mg, SugarContent 18.8 g

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