|Round the World in Recipes|
|by Michael Bateman|
A collection of easily prepared recipes from all over the world. This book also uses the Pyramid Theory of nutrition from America.
1 - 10 of 65 for the round rump roast
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Day before: In ... pour vinegar and the seasonings (season heavily) ... 1/4" slices, heat and serve in its own juices. Serves 20 and is great for buffets.
Mix soup mix in wine and bouillon, place roast in center of ... platter. Serve with remaining juices. Carve in thin slices across grain. Serves 4-6 people.
Early in the day or the ... and size of roast. About 30 ... over top. Continue baking, uncovered, the final 30 minutes. Slice. Serve with additional sauce.
Crush garlic; rub into roast. On wax ... simmer for 4 hours, or until meat is fork tender, turning it occasionally. When cooked, transfer to warm platter.
Heat oven to ... incisions all over roast. Insert vegetables ... hours WITHOUT OPENING THE DOOR!!! Cut in ... REHEAT OR YOU WILL OVERCOOK IT. Serves 8-12.
Tie in a cheesecloth bag: 1. Wipe roast with damp paper ... with roast or boil down if too thin. 5. Slice roast. Top with onions. Sprinkle with parsley.
Variation: 2 medium ... as possible from the roast. Heat Dutch ... Peel 2 medium size onions, quarter, add to pot with vegetables if you like cooked onions.
Heat oven to 300 degrees. Place roast in a 5 ... tender. You may thicken pan juices for gravy or use as is for individual dipping of your roast beef sandwich.
Heat pan and ... teaspoon garlic. Rub roast with remaining seasons except the onions and garlic ... leftovers will make good sandwiches for your bedtime snacks.
Brown meat on ... 1 teaspoon of the salt and black ... Pour in water. Roast in preheated slow ... taste. Stir and cook until of desired thickness for gravy.
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