Beer Marinated Rump Roast Recipes

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MARINATED RUMP ROAST



Marinated Rump Roast image

Make and share this Marinated Rump Roast recipe from Food.com.

Provided by ctech

Categories     Roast Beef

Time P2DT1h

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless beef rump roast (rolled and tied)
1/4 teaspoon kosher salt
to taste fresh ground black pepper (optional)
1 cup water
1 cup vinegar
1 small medium onion, sliced
1/4 of a medium lemon, sliced
1 bay leaf
4 whole cloves
2 whole black peppercorns

Steps:

  • Place meat in a large self-sealing plastic bag set in a large, deep bowl.
  • For marinade, in a medium bowl combine water, vinegar, onions, lemon, bay leaves, cloves, peppercorns, and the 1/4 teaspoon salt.
  • Pour over meat; seal bag.
  • Marinate in the refrigerator for 2 to 3 days, turning bag occasionally.
  • Drain meat, reserving marinade.
  • Sprinkle meat with kosher salt and pepper.
  • For a charcoal grill, arrange medium coals around a drip pan.
  • Test for medium-low heat above the pan.
  • Place meat on grill rack over drip pan.
  • Cover and grill for 1 1/4 to 1 1/2 hours or until meat is tender (160°F), brushing occasionally during the first 15 minutes with reserved marinade. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.).

Nutrition Facts : Calories 249.7, Fat 14.6, SaturatedFat 5.7, Cholesterol 71.4, Sodium 172.2, Carbohydrate 2.5, Fiber 0.6, Sugar 0.8, Protein 23.3

GRILLED BEER-MARINATED RUMP ROAST



Grilled Beer-Marinated Rump Roast image

You can make a moist and flavorful beef roast even if you don't have a rotisserie. Check out the how-to recipe tip.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h35m

Yield 8

Number Of Ingredients 9

2 tablespoons vegetable oil
1 medium onion, chopped ( 1/2 cup)
1 clove garlic, finely chopped
1/2 cup chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 can or bottle (12 ounces) beer
3 1/2- to 4-pound rolled beef rump roast
2 cups hickory wood chips

Steps:

  • In 1-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender; remove from heat. Stir in chili sauce, salt, pepper and beer.
  • Place beef in shallow glass or plastic dish or resealable food-storage plastic bag. Pour beer mixture over beef; turn beef to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
  • Cover wood chips with water; soak 30 minutes. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
  • Remove beef from marinade; reserve marinade. Insert spit rod lengthwise through center of beef; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef but not touching spit rod. Drain wood chips. Add about 1/2 cup wood chips to medium-low coals or lava rock.
  • Cover and grill beef on rotisserie over drip pan and 4 inches from medium-low heat about 2 hours for medium doneness (160°F), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with foil and let stand 15 minutes before slicing.

Nutrition Facts : Calories 275, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg

BEER AND RUMP POT ROAST



Beer and Rump Pot Roast image

Based on an idea from the St. Vincent's Rocks, Clifton, England

Provided by Food Network

Categories     main-dish

Time 3h20m

Number Of Ingredients 18

3 pounds rump roast, larded with strips of pork fat (ask a butcher to do this), patted dry
Freshly ground salt
Freshly ground black pepper
2 tablespoons flour
1/3 cup plus 2 tablespoons clarified butter
1 medium onion, thinly sliced
4 bacon slices, cut into 1/2-inch pieces
1 tablespoon brown sugar
16 ounces. water
16 ounces bitter beer, flat
2 tablespoons white wine vinegar
1 bay leaf
3 cloves
1 lemon, juiced
pinch cayenne
2 teaspoons arrowroot
12 oysters, shucked
1 cup mushrooms, thinly sliced

Steps:

  • Lightly flour and season meat. In a roasting pan, gently saute the onion and bacon over high heat in 1 tablespoon clarified butter untill browned. Remove bacon and onion to a dish and set aside. Add the meat and brown all over. Remove. Add bacon and onion back to pan, creating a bed. Place the meat on top and reduce heat.
  • Stir in brown sugar. Add the water, beer (reserving 3 tablespoons), wine vinegar, bay leaf, and cloves. The liquid should cover the meat half way. Cover and simmer for 2 1/2 hours. Skim the fat from the surface and remove the cooked meat to a carving board.
  • In medium saute pan, lightly saute mushrooms in the remaining tablespoon of clarified butter. Add lemon juice and cayenne.
  • Strain the meat braising liquid and return to roasting pan, skimming any remaining fat. Bring to a boil. Mix arrowroot with reserved beer and add to pan. Cook for another minute to thicken. Add the oysters and mushrooms.
  • Carve meat into thick slices. Lay meat serving platter and dress liberally with sauce.

BEER MARINADE



Beer Marinade image

Provided by Food Network

Number Of Ingredients 11

1/2 cup olive oil
1 cup dark beer
1/4 cup lemon juice
4 cloves garlic, smashed
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon dry mustard
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme

Steps:

  • To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.

BEER-MARINATED RUMP ROAST



Beer-Marinated Rump Roast image

Number Of Ingredients 9

2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 cup chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 ounce beer or nonalcoholic beer
3 1/2 to 4 pounds rolled beef rump roast
2 cups hickory wood chips

Steps:

  • Heat oil in 1-quart saucepan over medium-high heat. Cook onion and garlic in oil, stirring frequently, until onion is tender remove from heat. Stir in chili sauce, salt, pepper and beer. Place beef in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour beer mixture over beef turn beef to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours. Cover wood chips with water soak 30 minutes. Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. Remove beef from marinade reserve marinade. Insert spit rod lengthwise through center of beef hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef but not touching spit rod. Drain wood chips. Allow about 1/2 cup wood chips to medium-low coals or rock. Cover and grill beef on rotisserie over drip pan and 4 inches from medium-low heat about 2 hours for medium doneness (160° on meat thermometer), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with aluminum foil and let stand 15 minutes before slicing.1 Serving: Calories 225 (Calories from Fat 65) Fat 7g (Saturated 3g) Cholesterol 95mg Sodium 230mg Carbohydrate 4g (Dietary Fiber 0g) Protein 37g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

BEER MARINATED BEEF ROAST



Beer Marinated Beef Roast image

A great outdoor bar-b-que recipe--big hit with family and friends. Crispy on the outside, tender on the inside

Provided by Lightly Toasted

Categories     Meat

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 9

3 -4 lbs beef roast (sirloin, tri-tip, whatever)
1 cup beer (I always use DARK)
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon onion salt
1/2 teaspoon dry mustard
1 teaspoon seasoning salt
1/2 teaspoon paprika
1/2 teaspoon pepper

Steps:

  • Combine all marinade ingredients and mix well.
  • Place roast in a large zip-loc bag, and pour marinade over the top.
  • Place in frige.
  • Let marinate overnite.
  • Remove the roast from the bag, reserving marinade.
  • Cook on grill over indirect heat, brushing with reserved marinade periodically.
  • Use a meat thermometer to cook to your preferred doneness (we like med rare).

Nutrition Facts : Calories 364.5, Fat 26.7, SaturatedFat 10.8, Cholesterol 93.9, Sodium 93, Carbohydrate 2.6, Fiber 0.1, Sugar 1.5, Protein 25.2

RUMP ROAST WITH BEER AND GARLIC



Rump Roast with Beer and Garlic image

A simple rump roast slowly cooked with beer, garlic, and veggies until tender. Serve with bread and butter.

Provided by CALI-COOK

Time 2h15m

Yield 6

Number Of Ingredients 9

3 pounds rump roast
salt and ground black pepper to taste
½ teaspoon curry powder
1 (14 ounce) can beef broth
1 (12 fluid ounce) can beer
1 medium onion, cut into chunks
8 cloves garlic, chopped, or more to taste
10 medium red potatoes, cut into chunks
1 cup baby carrots

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.

Nutrition Facts : Calories 610.6 calories, Carbohydrate 63.6 g, Cholesterol 100.3 mg, Fat 16.5 g, Fiber 7.1 g, Protein 47.6 g, SaturatedFat 5.8 g, Sodium 342.9 mg, Sugar 5.4 g

PERFECT RUMP ROAST



Perfect Rump Roast image

Seasoned rump roast in a bed of vegetables. Slow cooked to perfection.

Provided by Maria P.

Categories     Main Dish Recipes     Roast Recipes

Time 17h30m

Yield 6

Number Of Ingredients 16

¾ cup red wine, divided
7 tablespoons olive oil, divided
1 ½ tablespoons kosher salt
2 teaspoons Italian seasoning
1 teaspoon red wine vinegar
½ teaspoon ground black pepper
1 pinch garlic salt
1 (2 1/2 pound) rump roast
1 tablespoon salted butter
1 cup vegetable broth
1 large Spanish onion, chopped
1 large bunch fresh parsley, chopped
5 medium carrots, halved
5 stalks celery, cut into large chunks
2 cloves garlic, minced
salt and ground black pepper to taste

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).

Nutrition Facts : Calories 438.5 calories, Carbohydrate 11.6 g, Cholesterol 72.1 mg, Fat 28.7 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 1713.6 mg, Sugar 4.9 g

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