I.C. RUMP ROAST
Provided by Alton Brown
Categories main-dish
Time 10h30m
Yield about 4 servings
Number Of Ingredients 8
Steps:
- Install an immersion circulator in a water bath and set it to 135 degrees F.
- Trim any fat and sinew from the exterior of the roast, but don't discard it.
- Heat a 12-inch cast-iron skillet over high heat for 5 minutes. Brush or rub the roast with the oil and season the roast on all sides with the salt.
- Thoroughly sear the roast on all sides, about 2 minutes per side. Add the trimmings to the skillet and brown alongside the roast.
- Combine the Worcestershire, Dijon, garlic powder, onion powder and pepper in a one-gallon zip-top freezer bag.
- Transfer the seared roast and trimmings to the freezer bag and squish the sauce around to coat. Remove as much air from the bag as possible and seal tightly. Place the bag in the water bath, making sure the meat is completely submerged (see Cook's Note). Cover the water bath with plastic wrap to prevent evaporation.
- After 10 hours, retrieve the bag from the water bath, discard the fatty bits and remove the roast to a carving board. Strain and reserve the jus. Thinly slice the beef across the grain and serve with the jus.
PERFECT RUMP ROAST
For as long as I can remember, my mother has been fixing the perfect rump roast. It is by far my favorite meal. Served with rice and gravy, I am one happy camper. I love mine rare. Lately I have been fixing one on Sunday, having my Sunday meal and then I have the rest to eat on all week long. Life doesn't get any better. One thing my mom used to always remind me was to take your meat out well before you are going to cook it so it gets to room temperature.
Provided by Gone Fishin
Categories Roast Beef
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- DO NOT USE A GLASS PAN FOR THIS RECIPE.
- Pre-Heat the oven to 500 degrees.
- Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
- Now Salt and Pepper the rest of the roast.
- Put the Roast in the oven and sear for 20 minutes.
- Then add the water, the chopped onion and reduce the temperature to 275 degrees.
- Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.
Nutrition Facts : Calories 916.8, Fat 55.2, SaturatedFat 21.7, Cholesterol 340.2, Sodium 1988.1, Carbohydrate 4.4, Fiber 0.9, Sugar 1.2, Protein 94.6
SLOW-COOKED RUMP ROAST
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
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
PERFECT RUMP ROAST
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
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
RUMP ROAST WITH BEER AND GARLIC
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
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
RUMP ROAST BROOKS
Yield Serves 8
Number Of Ingredients 6
Steps:
- Season roast with salt and pepper. Press garlic all over roast and wrap well in plastic wrap. Chill roast at least 12 hours and up 10 1 day.
- Preheat oven to 350°F. Let roast stand at room temperature 30 minutes.
- While roast is standing, in a large saucepan simmer onions in water, covered, until tender, about 20 minutes. Pour mixture through a large sieve into a bowl, pressing on solids, and reserve onion broth.
- Unwrap roast and discard garlic. Dredge toast completely with 1/3 cup flour, shaking off any excess flour. In a large Dutch oven heat shortening over moderately high heat until hot but not smoking and brown roast on all sides. Add 1/2 cup reserved onion broth and braise, covered, in oven, turning roast every 40 minutes, 2 hours. Add 2 cups onion broth and braise, covered, 45 minutes to 1 hour more, or until roast is very tender.
- Transfer roast to a cutting board, reserving braising liquid in Dutch oven, and let stand, covered loosely, while making gravy. In a small bowl stir together with a fork remaining 2 tablespoons flour and 1/3 cup onion broth until smooth. Bring reserved braising liquid to a boil and add flour mixture in a stream, stirring until smooth. Simmer gravy until thickened, adding enough onion broth to thin to desired consistency.
- Serve rump roast with gravy.
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