Microwaved Rolled Rump Roast Recipes

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SLOW-COOKED RUMP ROAST



Slow-Cooked Rump Roast image

I enjoy a good pot roast, but I was tired of the same old thing so I started experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my young children love this rump roast recipe with its tender veggies and gravy. -Mimi Walker, Palmyra, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 8h50m

Yield 8 servings.

Number Of Ingredients 13

1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
4 medium carrots, halved lengthwise and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
2 small onions, sliced
1/2 cup water
6 to 8 tablespoons horseradish sauce
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1-1/2 to 2 teaspoons celery salt
3 tablespoons cornstarch
1/3 cup cold water

Steps:

  • In a large skillet, brown roast on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat. Cover and cook on low until meat and vegetables are tender, about 8 hours., Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

Nutrition Facts : Calories 378 calories, Fat 15g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 507mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

MICROWAVED ROLLED RUMP ROAST



Microwaved Rolled Rump Roast image

From my 25 year old microwave cookbook. I have made this many times especially during hot weather when I wanted a roast and didnt want to heat the oven. Remember cooking time is per pound so adjust accordingly to your roast size!!! Slices great for sandwiches.

Provided by LAURIE

Categories     Roast Beef

Time 1h23m

Yield 6-10 serving(s)

Number Of Ingredients 6

3 -5 lbs rolled rump roast
1 teaspoon onion salt
1 tablespoon browning sauce
1 tablespoon water
5 -6 slices uncooked bacon, depending on roast length
1/2 cup water

Steps:

  • Rub both ends of roast with salt.
  • Brush ends with bouquet sauce mixed with 1 TBS water.
  • Cover roast except cut ends with bacon strips, laying side by side and securing with toothpicks if needed.
  • Place in 3 qt casserole and add 1/2 cup water.
  • Cover tightly with plastic wrap, turning back 2 inches at the edge to vent.
  • Micro at medium for 24-27 minutes per pound, turing roast over after 1/2 the time.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 535.6, Fat 36.1, SaturatedFat 13.7, Cholesterol 151.2, Sodium 278, Carbohydrate 0.1, Protein 49.2

EASY MOOSE RUMP ROAST



Easy Moose Rump Roast image

Make and share this Easy Moose Rump Roast recipe from Food.com.

Provided by Iowahorse

Categories     One Dish Meal

Time 4h20m

Yield 1 roast

Number Of Ingredients 8

6 lbs moose rump roast
4 tablespoons Worcestershire sauce
vegetable oil
salt and pepper
1 large onion, sliced
1 teaspoon garlic powder
1/2 cup red wine
1 cup water

Steps:

  • Trim off all excess fat and rub roast all over with vegetable oil.
  • Sprinkle on salt, pepper and garlic powder.
  • Slice onion and lay in bottom of roasting pan.
  • Pour two tablespoons of worcestershire over onions.
  • Place roast on onion slices.
  • Pour rest of worcestershire sauce over roast.
  • Add wine and water.
  • Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist.
  • When roast is done, remove from pan.
  • To make gravy, add 2 cups water to contents of roasting pan.
  • Bring to boil and scrape bottom of pan.
  • Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling.
  • Salt and pepper to taste.

RUMP ROAST WITH MUSHROOM GRAVY



Rump Roast with Mushroom Gravy image

A very moist rump roast with a creamy, delicious mushroom gravy.

Provided by SuthernScott

Time 4h20m

Yield 8

Number Of Ingredients 10

1 (4 pound) rump roast
1 tablespoon meat tenderizer
1 teaspoon ground black pepper
1 teaspoon garlic salt
½ teaspoon salt
1 tablespoon Worcestershire sauce
2 tablespoons salted butter, cut into small pieces
1 medium yellow onion
1 (10.5 ounce) can Soup, cream of mushroom, canned, condensed, commercial
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 383 calories, Carbohydrate 5.6 g, Cholesterol 108 mg, Fat 20.9 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 7.9 g, Sodium 911 mg, Sugar 1.3 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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