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.

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).

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.