Kitchen

[ECBG]

I love a roast.  When I was in my early 30's I went to visit a friend for the weekend, and as it turned  , being 10 years older than me, she was a wonderful cook.  I fell in love with the roast she made and have made it many times for company and our family.

Yummy Rump Roast

Heat oven to 325 degrees

1 rump or sirloin tip roast, (I do 5 lbs)

1 C sliced fresh mushrooms.

1 onion sliced in rings.

2 cans mushroom soup

2 tsp. thyme

2 Tbsp parsley

2 Tbsp steak sauce

2 Tbsp. worcheschire sauce

Cut fat off of roast and place in deep baker.

Mix all ingredients and pour over roast.

May add fresh mushrooms and fresh onion.

Cover very tightly.

Bake at 325. THREE hrs.

May need to thicken gravy.

This dish needs mashed potatoes, rice, or noodles.

[jannabelle1]

My mother's roast was always so tender and delicious...it was a frequent Sunday favorite.

3 - 4 lb. chuck roast

3 medium potatoes peeled, quartered

3 or 4 carrots cut in thirds

2 or 3 parsnips cut in half

1 onion quartered

1 cup water or beef broth

Salt, pepper, garlic powder, bay leaf

Cover and bake at 350 for 3 to 4 hours until fork tender

Thicken gravy with flour or corn starch mixed with a little water.

[lovesrecess]

This is the classic, no-effort method for pot roast: 

I 4 lb chuck roast, trimmed of fat and seasoned with s/p
4 whole, peeled carrots
4 large white potatoes, (quartered or halved to fit inside pot)

1 large yellow onion, sliced

1 envelope dry onion soup mix

1/2 to 1 cup water, depending on size of slow cooker

place carrots on bottom of crockpot

put roast on top of carrots, using the carrots as a rack.

Put potatoes and onions on top of and around roast, sprinkle dry soup mix over roast and potatoes/ onions. Add water, being careful not to wash soup mix off of roast.

I usually cook mine about 6 hrs on high

[Spacrazy]

Gave up eating meat many years ago but have fond memories of Momma’s Sunday roast which she was well known for in our family. The main reason it was so popular is “stuffing” it with garlic cloves. She made small, deep slits in the meat and crammed peeled garlic inside and salt and pepper generously in the holes.

She would say the best part was browning and searing the meat well prior to whatever way you wish to cook it - oven or stove top and any choice of your preferred additions.

For best results she would sometimes use beef and pork roasts together.  Oh, the memories...

[coffee drinker]

@ECBG  How long do you cook this roast?

[Happy2BHere]

Mom's Roast Beef from Taste of Home magazine!

Highly rated and it's yummy! The special ingredient is coffee (of all things!) & I don't even like coffee 

Mom's Roast Beef

"This well-seasoned roast is Mom’s specialty. Everyone loves slices of the fork-tender roast beef and its savory gravy, and people always ask what her secret ingredients are. Now you have the delicious recipe for our favorite dish"!

Recipe from Linda Gaido, New Brighton, Pennsylvania

Ingredients

• 1 tablespoon canola oil
• 1 beef eye round roast (about 2-1/2 pounds)
• 1 garlic clove, minced
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon pepper
• 1 medium onion, chopped
• 1 teaspoon beef bouillon granules
• 1 cup brewed coffee
• 3/4 cup water
• GRAVY:
• 1/4 cup all-purpose flour
• 1/4 cup cold water

Directions

• 1. In a Dutch oven, heat oil over medium heat; brown roast on all sides. Remove from pan. Mix garlic and seasonings; sprinkle over roast.
• 2. Add onion to same pan; cook and stir over medium heat until tender; stir in bouillon, coffee and 3/4 cup water. Add roast; bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2-1/2 hours.
• 3. Remove roast from pan, reserving cooking juices. Tent with foil; let stand 10 minutes before slicing.
• 4. Mix flour and cold water until smooth; stir into cooking juices. Bring to a boil, stirring constantly. Cook and stir until thickened, 1-2 minutes. Serve with roast.

[Boomerdotty]

This is from the Rootitoot site.  It's for the pressure cooker but can easily be converted:

Pot Roast

Ingredients:

2-4 lb cross rib, chuck or blade beef roast
1 - 2 Tbsp olive or canola oil
1 1/2 cup onion in 1” dice
1 1/2 cups sliced or chopped mushrooms (optional)
4 cloves garlic, minced
2 stalks celery, sliced
2 cup beef/chicken broth (or water)
(1-2 tsp Beef Better than Bouillon- optional)
2 - 4 Tbsp tomato paste (optional)
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
1 1/2 Tbsp regular or balsamic vinegar
1/2 tsp basil
1/4 tsp thyme
2 bay leaves
1 Tbsp brown sugar
1 tsp salt
½ tsp pepper
3 cups potatoes chunks (about 1 ½” pieces)
4 -6 carrots, in 3” pieces
3 Tbsp flour
1/2 cup water

Directions:

Pat the roast dry with paper towel and generously season with salt and pepper. Press Saute on the Instant Pot and when the display says Hot, add the oil. Put the roast in and brown it well without moving it for 3 or 4 minutes. Then flip it and do the same on the other side. If you want, you can brown the sides, too. Browning it will produce a rich, beefy flavour. Then transfer it to a plate.

Add the onions and mushrooms and stir for a couple of minutes. Add the garlic and press Cancel. Stir in the garlic as the pot cools down. Add the celery and the broth (or water) and stir to deglaze the pan, scraping all the brown bits off the bottom. Be sure to get ALL the bits up or you could end up with the “Burn” warning and your IP will shut off.

Add the tomato paste, if using, soy sauce, Worcestershire sauce, vinegar, basil, thyme, bay leaves, brown sugar and salt and pepper.

Put the roast and any juices back in the pot. Close the lid and make sure the valve on the top is set to Sealing. Press Pressure Cook (or Manual) and use the +/- buttons to get to 50 minutes. Then, just walk away.

When it beeps that it's done, leave it for 15-20 min natural release. Then flip the valve from Sealing to Venting and when the pin drops, open the pot and take a whiff. Delicious, right?

Remove the roast and cover it with foil. Throw away the bay leaves. Put the potato chunks and carrots in the pot and give them a stir. Close the lid and set the valve to Sealing. Press Pressure Cook (or Manual) and adjust the time to 5 minutes. While it's cooking, mix the flour and water until completely smooth or shake it in a jar.

When it beeps that it's done, press Cancel and flip the valve to Venting for a quick release. When the pin drops, remove the lid.

Scoop out the vegetables into a bowl and hit the Saute button again. When it comes to a boil, add about half the flour/water slurry and stir to thicken. If you like it thicker, add more but keep in mind it will thicken a little as it cools.

Taste and adjust seasoning with salt and pepper and You. Are. Done.

[ECBG]

@coffee drinker OH my!  Sorry!  Three hrs.  Enjoy!

[AuntG]

So many good variations. My grocery store is having a rump roast sale so I'll pick up a 4 lb roast and try the OP's recipe. The one with coffee caught my interest too.

[phoenixbrd]

@Spacrazy   Respect.  So glad you made that decision.  I don't have any fond memories as I haven't eaten an animal in decades and, out of respect for this thread, I won't share what I think when I see/smell a slab of animal.  Good for you for your decision!  Kindness to all sentient beings.