Perfect Rump Roast Food

Steps:

• Preheat oven to 425­°F.
• Brush roast with oil. In a small bowl, combine 2 tablespoons minced onions, 1 tablespoon salt, the thyme, mushroom powder and granulated garlic. Rub mixture into roast.
• Place roast on a wire rack inside a shallow pan. Insert an ovenproof meat thermometer horizontally in the thickest part of the roast. Roast for 15 minutes. Reduce heat to 275°F and cook for 2 hours or until the thermometer registers 135°F for medium-rare, 145°F for medium, and 150°F for medium-well. (See tip)
• Remove roast from oven and tent with foil. Let stand 15 minutes.
• Pour beef juices from the roasting pan into a 4-cup measuring cup. Add beef broth and enough water to measure 3-1/2 cups. In a medium saucepan over medium-high heat, add the liquids, remaining dried onions, the Worcestershire sauce and sugar. Bring mixture to a boil. Reduce heat and simmer, stirring often, 5 minutes. Season to taste with pepper and more salt (if needed). Strain the mixture into small serving bowls. Keep warm.
• Carve the meat against the grain and arrange on a serving platter. Ladle some of the juices (au jus) over the beef slices.
• Serve carved rump roast with the remaining au jus alongside.

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.

PERFECT RUMP ROAST

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).

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

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-COOKED RUMP ROAST

Steps:

• In a large skillet, brown roast on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat. Cover and cook on low until meat and vegetables are tender, about 8 hours., Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

RUMP ROAST WITH BEER AND GARLIC

Steps:

• Season rump roast with salt and pepper and sprinkle with curry powder.
• Heat a Dutch oven over medium-high heat. Sear roast in hot pan, turning to brown all sides, about 10 minutes.
• Add beef broth, beer, onion, and garlic; bring to a boil. Cook for 5 minutes, scraping any browned bits off the bottom of the pot. Cover, reduce heat to low, and cook until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Add potatoes and carrots. Cover and continue cooking until veggies are tender, 10 to 15 minutes.

OVEN BAG RUMP ROAST

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.