Boiled Rump Roast Recipes

STOVE TOP POT ROAST

Steps:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
• Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

SLOW-COOKED RUMP ROAST

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.

PERFECT RUMP ROAST

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.

BOILED RUMP ROAST

Steps:

• 1. Put the roast in a large sealable heavy-duty plastic bag. Add 1/2 of the onion, 1/2 of the garlic, vinegar, 1 teaspoon of the salt, and 1/2 cup water. Close the bag and turn several times to distribute the ingredients. Refrigerate, turning once or twice, and let marinate about 4 hours. 2. Drain the meat and discard the marinade. Pat the meat dry with paper towels and season with the remaining salt and pepper. In a large Dutch oven or heavy heatproof casserole dish heat the oil over medium heat. Put the meat in the pot and brown lightly on all sides, about 10 minutes. 3. Add the carrot, bay leaf, oregano, the remaining onion, and remaining garlic. Pour in the beer and 1/2 cup of water. Bring to a boil then reduce heat to low, cover and cook about 2 hours or until the meat is tender. Remove the meat from the liquid. Cover and let rest 10 minutes before slicing. Strain the broth and refrigerate for later use in soup or stew, if desired.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.