I.C. RUMP ROAST
Provided by Alton Brown
Categories main-dish
Time 10h30m
Yield about 4 servings
Number Of Ingredients 8
Steps:
- Install an immersion circulator in a water bath and set it to 135 degrees F.
- Trim any fat and sinew from the exterior of the roast, but don't discard it.
- Heat a 12-inch cast-iron skillet over high heat for 5 minutes. Brush or rub the roast with the oil and season the roast on all sides with the salt.
- Thoroughly sear the roast on all sides, about 2 minutes per side. Add the trimmings to the skillet and brown alongside the roast.
- Combine the Worcestershire, Dijon, garlic powder, onion powder and pepper in a one-gallon zip-top freezer bag.
- Transfer the seared roast and trimmings to the freezer bag and squish the sauce around to coat. Remove as much air from the bag as possible and seal tightly. Place the bag in the water bath, making sure the meat is completely submerged (see Cook's Note). Cover the water bath with plastic wrap to prevent evaporation.
- 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.
PERFECT RUMP ROAST
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.
Provided by Gone Fishin
Categories Roast Beef
Time 2h5m
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, Fat 55.2, SaturatedFat 21.7, Cholesterol 340.2, Sodium 1988.1, Carbohydrate 4.4, Fiber 0.9, Sugar 1.2, Protein 94.6
OVEN BAG RUMP ROAST
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.
Provided by Dorel
Categories Weeknight
Time 1h45m
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.
OVEN POT ROAST
This is so easy and tastes great. It makes wonderful gravy while it's cooking.
Provided by BECKYSMITH
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h15m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
- In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
- In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
- Cover and bake in preheated oven for 3 hours or until desired doneness.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 7.8 g, Cholesterol 90.9 mg, Fat 24.3 g, Fiber 0.2 g, Protein 27.2 g, SaturatedFat 10.3 g, Sodium 360.1 mg, Sugar 1.2 g
PERFECT RUMP ROAST
Seasoned rump roast in a bed of vegetables. Slow cooked to perfection.
Provided by Maria P.
Categories Main Dish Recipes Roast Recipes
Time 17h30m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
- Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 438.5 calories, Carbohydrate 11.6 g, Cholesterol 72.1 mg, Fat 28.7 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 1713.6 mg, Sugar 4.9 g
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- Preheat the Oven. Preheat your oven to 325 degrees. Place the rack in the middle or lower position to allow room for the pot or dutch oven and lid. While it's heating up, you'll prepare your rump roast for baking.
- Prep the Rump Roast. Trim off any small pieces of excess fat from the surface of the rump roast, but leave the large fat layer that is on one side of the meat intact to act as natural basting.
- Prep the Pot. Place the oil in the pot, then put the pot in the oven to warm up. After five minutes, pull out the pot and gently place the rump roast in it with the fat layer facing up.
- Add Your Veggies. In the pot, arrange any chopped vegetables of your choice like potatoes, carrots, turnips or celery around the meat. Make sure your veggies are cut into cubes or pieces that are no larger than 1 to 1 1/2 inches, or they won't fully cook.
- Cook the Roast. How long you cook rump roast depends on a few factors. First, you have to know how you like your meat. It's worth noting that beef is considered safe to eat by the USDA when the internal temperature reads 160 degrees.
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