COOKING A RUMP ROAST IN THE OVEN RECIPES
OVEN BAG RUMP ROAST RECIPE - FOOD.COM - RECIPES, FOOD ...
This is one of my adopted recipes. This is suitable for any size roast just adjust the veggies for amount you want to serve. I didn't have new potatoes, I just halved regular Yukon God potatoes. I used an Oven Bag for this and roasted to 140°F and it came out nice and tender.
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: This recipe is adjustable to all sizes of roasts.
- Preheat oven to 350°F.
- Shake flour in bag and place it in 9X13 inch baking pan.
- Roll top of bag down and add tomato sauce, water, instant bullion powder, salt and pepper taste.
- Squeeze bag to mix up, being careful not to put hole in it. Place roast in bag and add quartered carrots, onions, celery, potatoes and peppers.
- Turn bag gently to coat roast and vegetables with sauce.
- Close bag with tie and place about 6 (1/2") slits in top of bag If you have an electronic thermometer set it for 140°F and insert through one of the slits into roast.
- Bake 1 3/4 hours to 2 1/4 hours or until thermometer signals ready; remove and let rest about 20 minutes before removing to plate; Snip off strings.
- Serve with juices spooned over vegetables and roast.
Nutrition Facts : Calories 148.8, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 48.4, CarbohydrateContent 33.4, FiberContent 4.5, SugarContent 3.5, ProteinContent 4
RUMP ROAST IN THE SLOW COOKER RECIPE: HOW TO MAKE IT
I enjoy a good pot roast, but I was tired of the same old thing so I started experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my young children love this rump roast in the slow cooker, with its tender veggies and gravy. —Mimi Walker, Palmyra, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 08 hours 50 minutes
Prep Time 20 minutes
Cook Time 08 hours 30 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown roast on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat. Cover and cook on low until meat and vegetables are tender, about 8 hours., Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.
Nutrition Facts : Calories 378 calories, FatContent 15g fat (3g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 507mg sodium, CarbohydrateContent 23g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 35g protein. Diabetic Exchanges 4 lean meat
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