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Results 21 - 30 of 341 for back rump roast
Pat meat dry; sprinkle with salt, pepper and garlic powder. Heat 3 tablespoons oil in large heavy pot over medium heat. Add meat; brown ...
In deep bowl, combine vinegar, ... near center of roast, but not touching metal ... minutes. Let stand 15 minutes before carving. Makes 8 servings.
In Dutch oven, brown meat slowly in hot shortening. When brown, add 1/2 of wine, broth, onion, thyme, pepper, bay leaf, and garlic. Cover ...
Preheat oven to 325°F. Shake ... Trim fat from roast; place roast in bag. ... sauce. Bake until internal temperature of roast reaches 150-155°F.
25. BAKED RUMP ROAST
Place meat in Dutch oven and sprinkle with vinegar. Season with salt and pepper. Brown uncovered for 1 hour at 350 degrees. Add can of ...
26. RUMP ROAST
Salt and pepper roast. Cut and slice onions ... Bake at 325 degrees for 3 hours. Makes a wonderful gravy to pour over sliced roast and potatoes.
Add salt to the bottom of the pan you will use. Wash meat thoroughly in cold water. Put the meat in the pot (no water) and sear on all ...
28. RUMP ROAST
Rub roast with flour, salt and pepper. ... Bake at 350 degrees for 3 1/2 hours. Add red wine and honey. Bake 15 minutes longer, basting twice.
Brown meat on all sides in skillet in oil. After meat is browned, put all ingredients, up until the tomatoes, into the pot. Use only 1/2 of ...
30. RUMP ROAST
Place meat, fat side up, ... Insert meat thermometer. Roast, uncovered, in 325 degree ... with the roast and vegetables. Makes 8 to 10 servings.
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