Italian Rump Roast Recipes

ITALIAN ROAST BEEF I

Steps:

• Pour water into a large kettle, and add bouillon cubes.
• Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.
• Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done.

ITALIAN BEEF ROAST

Steps:

• Heat oven to 325°. Place beef in shallow roasting pan. Brush with oil; sprinkle evenly with dressing mix (dry). Insert meat thermometer so tip is in thickest part of beef.
• Bake uncovered 1 1/2 to 2 hours or until thermometer reads 140°. Cover beef with aluminum foil and let stand about 15 minutes or until thermometer reads 145°. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
• Serve beef with pan drippings.

ITALIAN POT ROAST

Steps:

• Deglaze the pan with wine, return meat to the pan: Add 1 cup of the wine and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan. When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.
• Turn off the heat and let the roast sit in its juices for an hour: (You can also put the pot into a 300°F oven and turn the roast every hour.)
• Remove meat, reduce sauce: Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.
• Cut the meat into thick slices: (it will probably fall apart), and place on warm serving dishes. Spoon the sauce over the meat and serve hot. Serve with rice, mashed potatoes, or polenta.

SLOW-COOKER ITALIAN RUMP ROAST

Steps:

• In 4- to 5-quart slow cooker, mix onion and tomatoes. If beef roast comes in netting or is tied, remove netting or strings. Place beef in slow cooker. In small bowl, mix bacon, garlic and Italian seasoning; rub over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Remove beef from cooker. In small bowl, mix cornstarch and water; stir into tomato mixture. Return beef to cooker. Cut large mushrooms in half. Arrange mushrooms, beans and olives around beef. Increase heat setting to High. Cover; cook 20 to 30 minutes until tomato mixture has thickened and vegetables are tender.

ITALIAN RUMP ROAST

Steps:

• In a 4 - 5 quart slow cooker, mix onion, and tomatoes.
• If roast comes in netting or is tied, remove netting or strings.
• Place beef in slow cooker.
• In small bowl, mix bacon, garlic and Italian seasoning; rub over beef.
• Cover; cook on Low heat setting 8 - 10 hours.
• Remove beef from cooker.
• In small bowl, mix cornstarch and water; stir into tomato mixture.
• Return beef to cooker.
• Cut large mushrooms in half. Arrange mushrooms, beans and olives around beef.
• Increase heat setting to High.
• Cover; cook for 20 - 30 minutes or until tomato mixute has thickened and vegetables are tender.
• I served this over egg noodles tossed with butter and garlic powder. Mmmmmm -- .

HEALTHY ITALIAN POT ROAST

Steps:

• In a Dutch oven coated with cooking spray, brown roast on all sides; drain. Combine the water, garlic and seasonings; pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 to 3-1/4 hours or until meat is tender. , Discard bay leaves. Remove roast to a serving platter; let stand for 10 minutes. Meanwhile, for gravy, pour pan drippings and loosened browned bits into a measuring cup; skim and discard fat. Transfer to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice beef; serve with gravy.

PERFECT RUMP ROAST

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).

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.

ITALIAN ROAST BEEF

Steps:

• Poke holes all over the roast. Slice 4 large cloves of garlic. Stick the garlic into the holes. Liberally season the meat all over with salt and black pepper, to taste. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat in a large Dutch oven. When the oil smokes, add the meat and brown on all sides. Remove the meat to a plate. Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary. Season with salt and pepper, to taste. Cover the pot with a lid and sweat the vegetables for 7 to 8 minutes, stirring occasionally. Stir in the tomato paste and wine, and let reduce for 1 to 2 minutes, scraping up the bits from the bottom of the pot. Stir in the stock-in-a-box. Return the meat to the pot and cover with a lid. Lower the heat to a simmer and cook for 2 1/2 hours.
• When meat is about done, bring a large pot of water to a boil over medium heat for the pasta.
• Remove the meat to a cutting board and cool 15 minutes. Slice the roast and arrange half of the meat on a platter.
• Cook the pasta to al dente while the meat is resting. Drain the pasta and add it to a serving bowl. Remove the vegetables with a slotted spoon and arrange them alongside the meat. Spoon a few juices over the top. Melt the butter in small pan over low heat and add the sage leaves. Add the sage butter to the bowl with the pasta and toss together. Season with salt. Ladle the remainder of the juices over the pasta. Serve the meat and veggies with pasta alongside. Cool and store the remainder of the meat in the refrigerator.