RUMP ROAST BEEF RECIPE RECIPES
BEEF ROAST DINNER RECIPE: HOW TO MAKE IT - TASTE OF HOME
Because this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!—Sandra Dudley, Bemidji, Minnesota
Provided by Taste of Home
Categories Dinner
Total Time 07 hours 25 minutes
Prep Time 25 minutes
Cook Time 07 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place vegetables in a 5-qt. slow cooker. Cut roast in half; place over vegetables. Mix broth and seasonings; pour over roast. Cook, covered, on low until meat and vegetables are tender, 7-9 hours., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
Nutrition Facts : Calories 304 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 533mg sodium, CarbohydrateContent 19g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 36g protein. Diabetic Exchanges 5 lean meat
ROTISSERIE BEEF ROAST RECIPE - FOOD.COM
This is a good Rorisserie Beef Roast and marinade. I borrowed this from a Haverhill Beef. Recipe I found online.
Total Time 13 hours 30 minutes
Prep Time 12 hours
Cook Time 1 hours 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pierce beef roast numerous times with a fork. Combine marinade ingredients in shallow container or resealable freezer bag, reserving 2 tbsp of the marinade for basting roast while barbecuing.
- Marinate roast 12-24 hours in refrigerator. Discard used marinade.
- Preheat grill to medium heat.
- Insert meat thermometer into center of beef roast.
- Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ºF or medium = internal temperature of 160ºF).
- Baste beef roast with the reserved marinade while barbecuing.
Nutrition Facts : Calories 461.6, FatContent 14.1, SaturatedFatContent 5.6, CholesterolContent 224.5, SodiumContent 756.4, CarbohydrateContent 10.7, FiberContent 0.2, SugarContent 9, ProteinContent 74.8
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I.C. RUMP ROAST RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 130 minutes
Category main-dish
Reviews 4.4
Total Time 130 minutes
Category main-dish
- After 10 hours, retrieve the bag from the water bath, discard the fatty bits and remove the roast to a carving board. Strain and reserve the jus. Thinly slice the beef across the grain and serve with the jus.
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BEEF ROAST DINNER RECIPE: HOW TO MAKE IT - TASTE OF HOME
Because this healthy dish is slow-cooked, you can use less expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!—Sandra Dudley, Bemidji, Minnesota
From tasteofhome.com
Reviews 4.1
Total Time 07 hours 25 minutes
Category Dinner
Calories 304 calories per serving
From tasteofhome.com
Reviews 4.1
Total Time 07 hours 25 minutes
Category Dinner
Calories 304 calories per serving
- Place vegetables in a 5-qt. slow cooker. Cut roast in half; place over vegetables. Mix broth and seasonings; pour over roast. Cook, covered, on low until meat and vegetables are tender, 7-9 hours., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables.
See details
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