Recipes Rump Roast In Oven Food

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.

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.

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.

DUTCH OVEN RUMP ROAST

Steps:

• Preheat oven to 500 Degrees while doing the rest of the prep.
• Slice 5 or 6 evenly half inch deep slits into the top of the beef.
• Shove the minced garlic into the slots. It will barely fit, but keep trying to get in in there, and just leave the rest evenly on top.
• Mix the salt and pepper together, and then rub that into the sides, then pour the leavings on top of the roast.
• Pour about a tablespoon of oil center of dutch oven.
• Place roast in dutch oven on top of oil. Place in the preheated oven without the lid for 15 minute to sear the beef.
• While roast roast is searing, cut up your veg. as directed above.
• Turn down heat to 325 degrees wait 5 more minutes to let metal and beef cool and rest a touch.
• Gently dribble about 1 inch of water into dutch oven. It will spit and splatter at first, but do it slowly.
• Place potatoes in first around the beef.
• place carrots in next.
• then place broccoli.
• and finally the onions which should be so high you have to cover the beef with them to get them all in.
• finally lay the 2 to 4 strips of bacon criscrossed on top of that so it drips down into the stew.
• Now pour in 1/2 cup Olive Oil drizzled over the top.
• pour in the bottle of beer.
• add water until it almost but not quite covers the top of the beef.
• Put lid on dutch oven.
• Set timer for 2 hours.
• When kitchen starts to smell awesome, check under the lid. It's done when the bacon looks mostly cooked but not crispy and when the onions look like they've wilted and getting a bit clear on the outside.

MY 5 HOUR RUMP ROAST AND GRAVY

Steps:

• Place roast in dutch oven.
• Mix soup mix with one cup of hot water, stir to dissolve and then add the beef broth.
• Pour over roast-if a lot of the onions end up on top of the roast just scrape them off and into the broth.
• Heat oven to 300 degrees.
• Place in oven for approximately 5 hours-depending on oven. Mine cooks it perfect at 5 hours. Flip roast over halfway through cooking.
• Remove from oven.
• GRAVY:.
• Put 2 1/2 tablespoons of butter in skillet on medium high heat, Once melted and hot, add 2 1/2 tablespoons of flour and stir till it's a golden color. Add 1 cup of the broth from the roast pan and whisk, add addiional beef broth until desired consistentcy.
• I serve my roast with mashed potatoes with lots of pepper, which I make extra just for the leftovers, and corn -- YUMMY!
• LEFTOVER:.
• I take the leftover roast beef and shred it in the pan I cooked it in keeping the leftover broth in the pan.
• Add the leftover mashed potatoes, leftover gravy, and add beef broth to desired consistency-make sure you have lots of broth because once you add the noodles you'll need the extra liquid. Bring to a boil and add Mrs Reames frozen noodles-amount of noodles will depend on how much meat you have leftover . Once it reboils, turn heat down and simmer for about an hour and a half. I don't add more seasoning to this but feel free to add what you like.

ITALIAN RUMP ROAST

Steps:

• In a 4 - 5 quart slow cooker, mix onion, and tomatoes.
• If roast comes in netting or is tied, remove netting or strings.
• Place beef in slow cooker.
• In small bowl, mix bacon, garlic and Italian seasoning; rub over beef.
• Cover; cook on Low heat setting 8 - 10 hours.
• Remove beef from cooker.
• In small bowl, mix cornstarch and water; stir into tomato mixture.
• Return beef to cooker.
• Cut large mushrooms in half. Arrange mushrooms, beans and olives around beef.
• Increase heat setting to High.
• Cover; cook for 20 - 30 minutes or until tomato mixute has thickened and vegetables are tender.
• I served this over egg noodles tossed with butter and garlic powder. Mmmmmm -- .

SEARED RUMP ROAST

Steps:

• Preheat oven to 500 degrees.
• Put rump roast into large roasting pan and sear each side of roast for about 15 minutes until dark brown.
• Add 1/4 cup of water to pan.
• Cover with foil, reduce heat to 325 degrees and cook approximately 1-1/2 to 2 hours (depending on the size of your roast), OR until fork goes easily into meat.
• Remove roast from pan and let it "rest" for about 30 minutes. Meanwhile, make the most wonderful gravy from all of the drippings.