RUMP ROAST RECIPE OVEN RECIPES
PERFECT RUMP ROAST RECIPE - FOOD.COM
For as long as I can remember, my mother has been fixing the perfect rump roast. It is by far my favorite meal. Served with rice and gravy, I am one happy camper. I love mine rare. Lately I have been fixing one on Sunday, having my Sunday meal and then I have the rest to eat on all week long. Life doesn't get any better. One thing my mom used to always remind me was to take your meat out well before you are going to cook it so it gets to room temperature.
Total Time 2 hours 5 minutes
Prep Time 5 minutes
Cook Time 2 hours
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 916.8, FatContent 55.2, SaturatedFatContent 21.7, CholesterolContent 340.2, SodiumContent 1988.1, CarbohydrateContent 4.4, FiberContent 0.9, SugarContent 1.2, ProteinContent 94.6
OVEN CHUCK ROAST RECIPE - FOOD.COM
Simple lil recipe that I came up with in college. Get home for lunch, quick prep, throw in oven, and ready when you get home from work/school. The meat will fall apart when you bring it out of the pan, so use tongs. Moist enough to eat "dry", but you can always throw your favorite BBQ or Meat Sauce on it.
Total Time 5 hours 10 minutes
Prep Time 10 minutes
Cook Time 5 hours
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat Oven 275°F.
- Sprinkle 1 tbsp Seasoning Mix on bottom of 9 x 13 glass casserole dish.
- Rub minced garlic into roast. ( I usually randomly lightly stab the meat and rub the minced garlic into the holes.).
- Put roast in middle of pan, surround with potatoes, onion, and carrots. (Make sure potatoes stay on the sides of the roast.).
- Pour beer over everything, sprinkle other tbsp of Seasoning Mix over everything.
- Cover with Aluminum Foil, put in center rack for 5-6 hours.
Nutrition Facts : Calories 627.2, FatContent 30.1, SaturatedFatContent 12.1, CholesterolContent 104.3, SodiumContent 137.8, CarbohydrateContent 52, FiberContent 5.9, SugarContent 5.7, ProteinContent 33.8
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https://www.foodnetwork.com/recipes/alton-brown/ic-rump-roast-7297750
© 2019 Television Food Network, G.P. All rights reserved.
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From tasteofhome.com
Reviews 4.7
Total Time 02 hours 55 minutes
Category Dinner
Calories 459 calories per serving
- Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.
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