My 5 Hour Rump Roast And Gravy Recipes

ROAST WITH GRAVY

Steps:

• Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
• Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
• Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
• Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.

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.

VICKIE'S RUMP ROAST WITH GRAVY RECIPE

Steps:

• Place all ingredients in the crock pot .
• Cover and cook on low for 8 to 10 hours. Enjoy.

MY 5 HOUR RUMP ROAST AND GRAVY

Steps:

• Place roast in dutch oven.
• Mix soup mix with one cup of hot water, stir to dissolve and then add the beef broth.
• Pour over roast-if a lot of the onions end up on top of the roast just scrape them off and into the broth.
• Heat oven to 300 degrees.
• Place in oven for approximately 5 hours-depending on oven. Mine cooks it perfect at 5 hours. Flip roast over halfway through cooking.
• Remove from oven.
• GRAVY:.
• Put 2 1/2 tablespoons of butter in skillet on medium high heat, Once melted and hot, add 2 1/2 tablespoons of flour and stir till it's a golden color. Add 1 cup of the broth from the roast pan and whisk, add addiional beef broth until desired consistentcy.
• I serve my roast with mashed potatoes with lots of pepper, which I make extra just for the leftovers, and corn -- YUMMY!
• LEFTOVER:.
• I take the leftover roast beef and shred it in the pan I cooked it in keeping the leftover broth in the pan.
• Add the leftover mashed potatoes, leftover gravy, and add beef broth to desired consistency-make sure you have lots of broth because once you add the noodles you'll need the extra liquid. Bring to a boil and add Mrs Reames frozen noodles-amount of noodles will depend on how much meat you have leftover . Once it reboils, turn heat down and simmer for about an hour and a half. I don't add more seasoning to this but feel free to add what you like.

RUMP ROAST WITH GRAVY

Steps:

• Pour a little oil or spray in bottom of heated iron skillet. Sear the roast on all exposed surfaces, being careful not to puncture the roast. It is not necessary to brown the roast; searing seals in the juices. Place the roast in an enamel roasting pan. Pour 2 cups water in skillet and sprinkle with soup. Stir with a metal spatula. Pour mixture over the roast and put cover on pan. Place in 350° oven and cook for approximately 2 1/2 hours (about 45 minutes per pound) or until fork-tender. Remove roast to platter or serving plate, reserving the juices. With a wire whisk, gradually add remaining 1 1/2 cups water to flour, and mix until smooth. Pour reserved juices from roasting pan into a saucepan. Slowly add flour/water mixture, stirring rapidly to prevent lumping. Heat. It may be necessary to add more water if gravy is too thick. You may add a little Kitchen Bouquet to the gravy for a richer color (usually not necessary). The roast will cut more evenly if it has cooled for 20-30 minutes. Carve roast across the grain for maximum tenderness. Fun Fact: John Grisham once called Oxford, Mississippi, home. It was there that he wrote many of his best-selling novels. His novels include: A Time to Kill, The Firm, The Pelican Brief, The Client, The Chamber, The Rainmaker, The Runaway Jury, The Partner, The Street Lawyer, The Testament, The Brethren, A Painted House, Skipping Christmas, The Summons, The King of Torts, Bleachers, The Last Juror, The Broker, The Appeal, Playing for Pizza, and The Associate. Eight of his novels have been made into films: The Firm, The Pelican Brief, The Client, A Time to Kill, The Rainmaker, The Chamber, A Painted House, and Runaway Jury. In 1983, he was elected to the Mississippi House of Representatives and served until 1990.

POT ROAST AND GRAVY

Steps:

• Preheat oven to 325°.
• Sprinkle or rub garlic salt, onion powder, and pepper on roast.
• Brown in oil in skillet; set aside.
• Combine onion, green pepper, garlic, bay leaves, and parsley and sprinkle half in bottom of roasting pan.
• Add roast, and sprinkle remaining half of spices on meat.
• Combine thyme, water and Worcestershire sauce; pour over roast.
• Cover and cook slowly for 2 hours.
• Turn roast and return to oven for another 2 hours or until roast is tender.
• To make gravy:.
• Remove enough drippings and place in skillet with flour, stir till smooth.
• Salt and pepper to taste.