Recipes

[ECBG]

This is a recipe from a friend years ago.  We loved it SO much, I've never changed it!

Make sure you make something for the gravy!

Rump  or Sirloin Tip (I do 5 lbs)

2 Cans mushroom soup

2 Pkg Lipton Dry Onion Soup packets

2 tsp. Thyme

2 Tbsp. parsley

2 Tbsp. Steak sauce

2 Tbsp. Worchestchire sauce

Cut off fat and place roast in deep casserole.

Mix all remaining ingredients and pour over.

Cover as tightly as possible.

Bake at 325 3 hrs.

You may need to thicken the gravy if the roast has a lot of juices.

[luvmyteddy4]

I can't believe I scored a rump roast at the mobile food pantry this morning. I would normally use my pressure cooker, its missing a piece so I may use your recipe. I think I have everything already except for a covered pan.

[ECBG]

@luvmyteddy4 Just cover the top of a deep casserole with foil.  You can do it!

[Ainhisg]

Here is our favorite!

http://www.easyaspiecanbe.com/2016/09/favorite-pot-roast.html 

[luvmyteddy4]

I think I have a copper chef pan with lid that can go in the oven, no wes or steak sauce.

[LindaSal]

David has a great rump roast recipe in his first cookbook.   Also I make an Irish recipe with Guinness beer, I found it online and it is to die for.  I just googled Guinness recipes.

[deepwaterdotter]

My favorite recipe for rump roast comes from an old issue of Cook's Country:

4 lb boneless rump roast (bottom round)

3 tsp kosher salt

1 tsp dried rosemary leaves

1 tsp dried thyme leaves

2 tbsp vegetable oil

Pat roast dry and sprinkle with 2 tsp kosher salt.  Wrap in plastic wrap and refrigerate overnight.

Mix rosemary, thyme, 2 tsp pepper, and 1 tsp kosher salt in dish.

Pat roast dry, brush with oil, and sprinkle with herb mix.  Roast on a rack set in a baking sheet.  Cook in 250 degree oven until leave-in meat thermometer registers 120 degrees, about 2 hours.  Turn off oven and keep cooking roast until thermometer registers 135 degrees (20-30 minutes).  Remove from oven and tent with foil for 1/2 hour.

Tasty Zip-Style Sauce (I serve this with other cuts of beef also):

8 tbsp butter

1/2 cup Worcestershire sauce

2 tsp minced garlic

3/4 tsp dried rosemary leaves

1/4 tsp dried thyme leaves

1/2 tsp kosher salt

1/2 tsp pepper

Bring all ingredients to just simmering in small saucepan, whisking constantly.  Remove from heat and cover to keep warm.   

[luvmyteddy4]

Roast in the oven, I'n hungry now though!

4.75 pds -- how long do I cook it? What should the temp probe show when done?

I had almost everything so I'm winging it!

[ECBG]

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@luvmyteddy4 wrote:

Roast in the oven, I'n hungry now though!

4.75 pds -- how long do I cook it? What should the temp probe show when done?

I had almost everything so I'm winging it!

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@luvmyteddy4  3- 3 1/2 hours should do it. Rest it.   Wonderful gravy, may need to thicken while resting. Slice thin.  Let me know!

[ECBG]

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@luvmyteddy4 wrote:

Roast in the oven, I'n hungry now though!

4.75 pds -- how long do I cook it? What should the temp probe show when done?

I had almost everything so I'm winging it!

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@luvmyteddy4 Sorry I didn't see this.  You didn't @ me.

To answer your question, hopefully you used some liquid like Worcestershire, garlic, and burgundy wine. 

It takes at the least 3 1/2 hrs.

Personally, since it's a tougher cut, I'd use a crockpot.