|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 1 - 10 of 221 for beef rump roast
Mix soup and water. Pour broth and soup mixture over roast. Bake 3 hours at 325 degrees.
Using crock pot ... serve au jus with slices of roast. Cooks Note: As a variation, baby carrots, green beans or quartered potatoes can be added, if desired.
Preheat oven to ... Trim fat from roast; place roast ... gently to coat ingredients with sauce. Bake until internal temperature of roast reaches 150-155°F.
Heat butter in ... handles. Brown pot roast in hot butter/oil ... partially tender. Slice beef and serve with ... slow cooker or on the gas grill, too.
Cook beef, garlic, onions, ... garlic. Brown meat then add potatoes and sauce mixture to meat and garlic. Heat to boiling then remove from heat. Serves 6
Stick garlic cloves ... hours covered at 275 degrees. Cool. When cold, have meat sliced (save juices). To serve, heat beef (covered in foil) in the juice.
Mix V-8 juice ... crock pot or large stewing pan. Add beef cubes and vegetables; cut bite size. Simmer until tender, about 3 hours. Makes about 6 servings.
Place beef roast, salt, thyme, ... vegetables, broth may be used to make gravy. Slice meat into 1/4" slices. 8 servings, approximately 300 calories per serving.
Trim roast of excess fat. ... be plenty of gravy. Beef will shred while warm or slice nicely if cooled. Serve on Italian bread with sauteed green peppers.
Stuff beef with garlic. In 6-quart Dutch oven brown roast in 1/4 cup ... carrots and add 1 hour before meat is ready. Serve over rice or spaghetti. Serves 6-8.
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