Herb Roasted Beef Rump Cap Mushroom Ketchup Recipes

RUMP ROAST WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place roast in a casserole dish and sprinkle with meat tenderizer, pepper, garlic salt, and salt. Drizzle with Worcestershire sauce and dot with butter.
• Cut onion in half. Pull apart petals and place on top of roast.
• Bake until roast is fully tender, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove from the oven and transfer most of the juice to a saucepan for gravy. Add condensed soup and cornstarch. Heat over medium heat until thickened, 3 to 5 minutes.
• Slice roast and ladle gravy over individual servings.

HERB-CRUSTED ROAST BEEF

Steps:

• Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

HERB-CRUSTED ROAST BEEF

Steps:

• Put the roast with the fat side up, in an ungreased roasting pan.
• Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
• Pour over and evenly coat the roast.
• In a bowl, add the next 6 ingredients; mixing well.
• Rub herb mixture over roast.
• Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
• Remove from oven and place roast on a warm serving platter.
• Let stand for 10-15 minutes.
• Add 2 cups water and bouillon granules to pan drippings.
• Bring mixture to a boil.
• Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
• Cook until bubbly and thickened, stirring constantly.
• Slice roast and serve with gravy.