Catalina Regal Rump Roast Food

CATALINA POT ROAST

Steps:

• Brown the roast in 1/4 cup of the dressing.
• Add the remaining dressing and 1/2 cup water.
• Cover and simmer for two (2) hours and fifteen (15) minutes.
• Add the onions, potatoes and olives and continue simmering for 45 minutes or until the meat and vegetables are tender.
• Remove the meat and vegetables from the pan, leaving the hot liquid.
• Add the remaining 1/4 cup of water to the flour, stirring until well blended.
• Gradually add the flour/water mixture to the hot liquid in the pan, stirring constantly, until the mixture thickens.
• Simmer three (3) more minutes, stirring constantly.
• Serve the gravy with the roast and vegetables.

CATALINA REGAL RUMP ROAST

Steps:

• Mix all the ingredients and marinate the rump roast in them overnight.
• Bake in marinade at 225 for 4 hours.

I.C. RUMP ROAST

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.

SLOW COOKER CATALINA POT ROAST

Steps:

• 1. Using a small amount of vegetable oil in a skillet, brown roast on both sides.
• 2. Layer ingredients into slow cooker in order as directed.
• 3. Cook on high for 6 1/2 - 8 hours depending upon your slow cooker (must be cooked on high vs. low)

PERFECT RUMP ROAST

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.

SPANISH POT ROAST

Steps:

• Brown meat in 1/4 c dressing.
• Add remaining dressing and 1/2 c water.
• Cover.
• Simmer 2 hours and 15 minutes.
• Add onions, potatoes and olives.
• Continue simmering 45 minutes, until meat and vegetables are tender.
• Remove meat and vegetables to warm, serving platter.
• Gradually add remaining 1/4 c water to flour.
• Stir until well blended.
• Gradually add flour mixture to hot liquid in pan.
• Cook, stirring constantly until mixture boils and thickens.
• Simmer 3 minutes, stirring constantly.
• Serve with meat and vegetables.