How to make a rump roast?!
You know like what do I do and stuff and how do I make it taste good!?Www@FoodAQ@Com
Answers:
Well you can use your crock pot for easy or top of stove for a little more work!. Brown the meat- add onion, garlic, carrot, celery, salt and pepper- add water or stock and let it come to simmer- unless crock pot then cover low for 6- 8 hours!. Cook until tenderWww@FoodAQ@Com
Here's a great rump roast recipe with a Madiera wine sauce!.
Ingredients
* 2 tablespoons extra-virgin olive oil
* 3 pounds beef rump roast, rinsed and patted dry
* Salt and pepper
* 1 1/2 cups roasted garlic and herb tomato sauce
* 3/4 cup Madeira wine
* 1 teaspoon minced garlic
* 1 1/2 cups frozen pearl onions
* 1 cup frozen carrot slices
Directions
Heat the olive oil in a large frying pan on medium-high heat!. Season the roast with salt and pepper!. Brown the roast on all sides, remove to a plate, and set aside!.
In a medium bowl, combine the tomato sauce, Madeira, and garlic!. Set aside!.
To a slow cooker add the onions and carrots!. Add the browned roast and any accumulated juices!. Pour the sauce mixture over the top of roast!.
Cover and cook on low setting for 8 hours!.
DaveWww@FoodAQ@Com
Ingredients
* 2 tablespoons extra-virgin olive oil
* 3 pounds beef rump roast, rinsed and patted dry
* Salt and pepper
* 1 1/2 cups roasted garlic and herb tomato sauce
* 3/4 cup Madeira wine
* 1 teaspoon minced garlic
* 1 1/2 cups frozen pearl onions
* 1 cup frozen carrot slices
Directions
Heat the olive oil in a large frying pan on medium-high heat!. Season the roast with salt and pepper!. Brown the roast on all sides, remove to a plate, and set aside!.
In a medium bowl, combine the tomato sauce, Madeira, and garlic!. Set aside!.
To a slow cooker add the onions and carrots!. Add the browned roast and any accumulated juices!. Pour the sauce mixture over the top of roast!.
Cover and cook on low setting for 8 hours!.
DaveWww@FoodAQ@Com
1/3 cup soy sauce
2 tablespoons sugar
1 teaspoon ground ginger
1 teaspoon dried leaf thyme, crushed
1 clove garlic, minced
1 boneless rump roast, about 3 pounds
Preparation:
Combine water, soy sauce, ginger, sugar, thyme, and garlic in a large, sealable, food storage bag (large enough to hold rump roast)!. Pierce rump roast all over with fork; place in bag!. Close bag and turn to coat rump roast thoroughly!. Seal and refrigerate rump roast at least 4 hours or overnight!. Turn bag occasionally!. Remove rump roast from bag; return marinade to refrigerator!. Place rump roast on a rack in shallow pan!. Roast rump roast, uncovered, at 325° for about 2 hours, basting with marinade during the last 30 minutes!. Strain remaining marinade and add 2 tablespoons of water; bring to a boil in a saucepan and boil for 1 minute!. Spoon marinade over sliced rump roast to serve!. Rump roast serves 6 to 8!. Www@FoodAQ@Com
2 tablespoons sugar
1 teaspoon ground ginger
1 teaspoon dried leaf thyme, crushed
1 clove garlic, minced
1 boneless rump roast, about 3 pounds
Preparation:
Combine water, soy sauce, ginger, sugar, thyme, and garlic in a large, sealable, food storage bag (large enough to hold rump roast)!. Pierce rump roast all over with fork; place in bag!. Close bag and turn to coat rump roast thoroughly!. Seal and refrigerate rump roast at least 4 hours or overnight!. Turn bag occasionally!. Remove rump roast from bag; return marinade to refrigerator!. Place rump roast on a rack in shallow pan!. Roast rump roast, uncovered, at 325° for about 2 hours, basting with marinade during the last 30 minutes!. Strain remaining marinade and add 2 tablespoons of water; bring to a boil in a saucepan and boil for 1 minute!. Spoon marinade over sliced rump roast to serve!. Rump roast serves 6 to 8!. Www@FoodAQ@Com