What's the best way to make Rump Roast?!
Answers: i like to put a roast in a crockpot, surround with potatoes, carrots and onions. add a small amount of water or broth and sprinkle with a package of dry onion soup mix. cook on low 8-10 hours...
You need to buy the best cut of meat and don't over roast. When it reach 145 degrees is done.
Easy Slow Cooker French Dip
INGREDIENTS
* 4 pounds rump roast
* 1 (10.5 ounce) can beef broth
* 1 (10.5 ounce) can condensed French onion soup
* 1 (12 fluid ounce) can or bottle beer
* 6 French rolls
* 2 tablespoons butter
DIRECTIONS
1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
Rump Roast Casserole
Ingredients
Amount Ingredient Preparation
3 tablespoons vegetable oil
3 cups cabbage shredded
2 each onions sliced
1 1/2 cups mushrooms sliced
2 cups beef roast, rump cooked, shredded
2 tablespoons dijon mustard
1 cup beef broth mixed with beer
4 cups egg noodles cooked
1 x salt and black pepper to taste
Directions
Heat oil in large, deep-sided skillet.
Saute cabbage and onions until limp, 3-5 minutes.
Add mushrooms and continue to saute over medium high heat
until mushrooms have lost most of their moisture, another 5
minutes.
Add rump roast, mustard and broth.
Simmer until the liquid is almost all absorbed.
Toss in cooked noodles; serve immediately.
http://www.recipeland.com/recipe/27749/
Drunken Rump Roast
Ingredients
Amount Ingredient Preparation
12 each peppercorns
4 each cloves
1 each bay leaf
1 each thyme sprigs
1 tablespoon vegetable oil
6 pounds buffalo rump roast
4 cans beer
4 each leeks cut up
Directions
Tie the peppercorns,cloves, bay leaf and thyme in a piece of
damp cheesecloth.
Heat the oil in a large, heavy, nonreacataiave pot set over high
heat.
Add the roast and sear on all sides until browned.
Add the beer and the herb packet to the pot.
Bring to a boil, cover tightly, reduce heat, and simmer gently for
1 1/4 hrs.
Add the leeks and onions, cover, and simmer for 30 minutes.
Add the carrots and salt, and simmer for 30 minutes longer.
Remove the roast, keep it warm, discard the cheesecloth
packet and strain.
Reserve the broth and the vegetable mixture separately.
There should be about 6 1/2 cups broth.
Skim off the fat and reserve 1/2 cup broth.
Rrefrigerate the remaining broth for use in the Cheddar-Beer
Soup (see recipe).
Carve four 3/8 inch thick slices of rump roast against the grain.
Drizzle with some of the reserved broth.
Top each with 2-3 tablespoons of the vegetable mixture.
Serve immediately. Wrap and refrigerate the remaining roast for later in the week.
Serves 4 with leftovers.
http://www.recipeland.com/recipe/31263/
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