Kitchen

[ECBG]

Mushroom Roast

(This is definately a mashed potatoes or rice moment.).

I do a beef rump roast (4-5 lbs) in a deep casserole with a lid, and pour over it:

2 cans Campbells mushroom soup

1 envelope Lipton's Onion Soup mix mixed with:

2 tsps each,

Thyme 

Worchestchire

Steak Soy Sauce

Parsley

Cover tightly, cook on 325 for 3 hours.  

The thickness of the gravy will vary with the juices from the roast.  I have, at times, had to whisk in a little corn starch and water.

[SharkE]

I like those McCormack season bags 'Pot Roast' comes with the bag and seasoning that you mix with 1/4 cup of water and bake for hr and a half then put in pressure cooker .

(tough meat down here in Tx at the local stores) If you want to pay for the fancy meat at the butchers probably not as tough. I have to pressure cook for at least an hr after baking

[KCFoxy]

Mexican Shredded Beef 10-12 servings

3 pound boneless chuck roast

1 Tablespoon canola oil, divided

1 teaspon Frontier Mexican Seasoning

1 teaspoon ground cumin

1 teaspoon Minor Beef Base

16 ounce jar mild or medium salsa, (I use La Victoria)

Combine 1 teaspoon canola oil with Mexican seasoning, cumin and beef base in small bowl, creating a paste. Massage into roast and brown over medium heat a few minutes per side using remainder of canola oil. Pour 2 Cups prepared salsa over meat and slow cook 7-8 hours or cook on high 3 1/2 to 4 hours until meat is tender.

Allow to cool before handling then shred as for pulled pork. The meat is perfect for chimichangas, burritos, tacos, tamales, sandwiches or served with Mexican rice. Freezes well, great to have on hand.

Notes: Frontier Mexican seasoning contains no salt.

[Imaoldhippie]

I sear the rump roast on all sides,( pour in the good stuff from the searing and put water in crockpot with bullion cubes or granules, salt and pepper roast to taste, put it in the crockpot on high ( I do this in the early AM).  Let it boil for several hours, put in potatoes, onions and carrots.  Let it boil until all cooked and the roast will be fall apart tender and yummy.

There are times I add other things such as Worchestershire sauce or use a soup mix, but I find the roast above has the most flavor.

[FranandZoe]

My favorite way to cook one is to sear/brown it on all sides in a little oil.  Then add about a cup of water and cook in the oven for a few hours til tender.  It makes the best gravy.  I make mashed potatoes with it and a veggie.  Rump roast is the best kind of roast imo.

[PinkyPetunia]

My mother made the best pot roast with a rump roast.  She never used canned or envelope soups as they were salty and she was cautious about too much salt even when I was young (I am 64 now).  

She seared the roast and slow cooked it on top of the stove with water, onions, celery and carrots.  Potatoes were cooked separately for mashed potatoes.  There was plenty of delicious gravy and she only used a little salt and pepper.   It needed a lot of cooking, maybe 3 hours. 

[peachesncream]

I use rump roast (cut into cubes) to make beef stew, or this recipe:

Beef Bourguignonne            

Southern Living Holidays 2006

2 lb. boneless rump or eye of round roast, cut into 1 inch cubes

1-1/4 teaspoons Kosher salt, divided

1/4 teaspoon fresh ground pepper

2 tablespoons olive *or canola oil

1 large onion, cut in half and thinly sliced

2 Tablespoons flour

1 teaspoon dried thyme

1 teaspoon dried marjoram

1-1/4 cups beef broth 

1 cup dry red wine 

1 (8 ounce) package fresh mushrooms, thickly sliced (or more)

Hot buttered extra wide egg  noodles

Garnish:  fresh parsley, chopped 

Directions:

Sprinkle beef evenly with 1 tsp. of the salt and the 1/4 tsp. pepper.  Heat oil in an ovenproof Dutch oven over medium-high heat.  Brown beef cubes, in batches.  Remove beef and set aside.

Add onions to Dutch oven and cook, stirring constantly, 8 minutes or until tender.  Stir in flour, thyme, and marjoram until well blended.  Stir in broth, wine and remaining 1/2 tsp. salt.  Bring to a boil.  Stir in mushrooms.  Add beef cubes.  Remove from heat.

Bake, covered, at 350º for 1-1/2 hours.  Serve over hot buttered noodles.

Garnish if desired.