SLOW-COOKED RUMP ROAST
I enjoy a good pot roast, but I was tired of the same old thing so I started experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my young children love this rump roast recipe with its tender veggies and gravy. -Mimi Walker, Palmyra, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 8h50m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 378 calories, Fat 15g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 507mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
SLOW COOKER TANGY TOMATO POT ROAST
An easy, comforting meal, with fall-apart tender beef, carrots and potatoes, all in a tangy tomato gravy.
Provided by Jennifer
Categories Main Course
Time 8h15m
Number Of Ingredients 16
Steps:
- Scatter the prepared potatoes, carrots, and onions in the bottom of a slow cooker.
- On the stove top, heat oil in a large skillet over medium-high heat. Sear beef roast on both sides until well browned, about 3 minutes per side. Place beef on top of vegetables in slow cooker.
- In a medium bowl, stir together the tomato sauce, brown sugar, Worcestershire sauce, cider vinegar, salt and pepper. Pour over the roast. Scatter the fresh thyme sprigs over-top.
- Place cover on slow cooker and cook on low for about 6-8 hours, or until beef is fall-apart tender.
- Remove roast to a cutting board and cut in to slices. Meanwhile, combine cornstarch with water and stir in to gravy with vegetables and let cook for a few minutes until gravy thickens a bit. Taste gravy and season with additional salt and pepper, as needed. Return meat to slow cooker. Gently stir to coat with gravy. Allow to cook a few minutes to re-warm the meat, then remove all to a large platter or bowl to serve. Garnish with some chopped fresh parsley.
Nutrition Facts : Calories 477 kcal, Carbohydrate 33 g, Protein 51 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 132 mg, Sodium 761 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
SWEET & TANGY BEEF ROAST
While cleaning out the fridge I found barbecue sauce, red pepper jelly and hoisin sauce - the perfect trio for creating this this slightly tangy and sweet, utterly delicious roast. -Rachel Van Orden, Annville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker; add onions and 1 cup water., In a small bowl, mix barbecue sauce, jelly and hoisin sauce; pour over meat. Cook, covered, on low 7-9 hours or until meat is tender. Remove roast from slow cooker; tent with foil. Let stand 10 minutes before slicing., Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Mix cornstarch and remaining water until smooth. Stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and onions.
Nutrition Facts : Calories 516 calories, Fat 25g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 499mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 39g protein.
PERFECT RUMP ROAST
For as long as I can remember, my mother has been fixing the perfect rump roast. It is by far my favorite meal. Served with rice and gravy, I am one happy camper. I love mine rare. Lately I have been fixing one on Sunday, having my Sunday meal and then I have the rest to eat on all week long. Life doesn't get any better. One thing my mom used to always remind me was to take your meat out well before you are going to cook it so it gets to room temperature.
Provided by Gone Fishin
Categories Roast Beef
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 916.8, Fat 55.2, SaturatedFat 21.7, Cholesterol 340.2, Sodium 1988.1, Carbohydrate 4.4, Fiber 0.9, Sugar 1.2, Protein 94.6
SWEET 'N' TANGY POT ROAST
I fixed this roast the first time I cooked for my husband-to-be more than 20 years ago. For dessert, I made chocolate pudding spooned over marshmallow. He thought he'd died and gone to heaven! -Carol Mulligan, Honeoye Falls, New York
Provided by Taste of Home
Categories Dinner
Time 9h40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.
Nutrition Facts : Calories 232 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
CROCK POT TANGY RUMP ROAST
This recipe couldn't be easier! The "tang" comes from the cranberry sauce (one of the just 5 ingredients used in this recipe).
Provided by Claudia Dawn
Categories Roast Beef
Time 8h3m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle the onion soup mix in the bottom of the crock pot.
- Place the rump roast in next.
- Spoon the cranberry sauce around and over the roast.
- Cover and cook on low 8 - 12 hours.
- Remove roast from crock pot and allow to rest while you thicken the gravy.
- Turn the crock pot up to High.
- Blend the softened butter and flour into a paste and whisk it into the gravy.
- Cover and cook on high for about 10 minutes, until thick.
- Slice the roast into 1/4" thick slices and serve with the gravy.
- The left-over slices may be frozen in the gravy in plastic freezer bags.
Nutrition Facts : Calories 678.2, Fat 31.6, SaturatedFat 13.3, Cholesterol 180.3, Sodium 3204.2, Carbohydrate 45.9, Fiber 3.1, Sugar 20.6, Protein 50.2
ITALIAN RUMP ROAST
I have to say, I thought this recipe would just be a normal pot roastt. Boy was wrong. This was Fabulous! It is a BC recipe.
Provided by Audrey M
Categories Roast Beef
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 11
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 -- .
Nutrition Facts : Calories 564.6, Fat 34, SaturatedFat 12.7, Cholesterol 148, Sodium 433.2, Carbohydrate 13.6, Fiber 2.6, Sugar 4, Protein 49.5
SEARED RUMP ROAST
This is my favorite way to cook a rump roast and many years ago, our local butcher told me how to fix this. In my opinion, a rump roast is the very best cut for a roast and it has never failed me! I like to sear it first to seal in the juices.
Provided by Irish Rose
Categories Very Low Carbs
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 500 degrees.
- Put rump roast into large roasting pan and sear each side of roast for about 15 minutes until dark brown.
- Add 1/4 cup of water to pan.
- Cover with foil, reduce heat to 325 degrees and cook approximately 1-1/2 to 2 hours (depending on the size of your roast), OR until fork goes easily into meat.
- Remove roast from pan and let it "rest" for about 30 minutes. Meanwhile, make the most wonderful gravy from all of the drippings.
PERFECT RUMP ROAST
Seasoned rump roast in a bed of vegetables. Slow cooked to perfection.
Provided by Maria P.
Categories Main Dish Recipes Roast Recipes
Time 17h30m
Yield 6
Number Of Ingredients 16
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).
Nutrition Facts : Calories 438.5 calories, Carbohydrate 11.6 g, Cholesterol 72.1 mg, Fat 28.7 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 1713.6 mg, Sugar 4.9 g
EASY MOOSE RUMP ROAST
Make and share this Easy Moose Rump Roast recipe from Food.com.
Provided by Iowahorse
Categories One Dish Meal
Time 4h20m
Yield 1 roast
Number Of Ingredients 8
Steps:
- Trim off all excess fat and rub roast all over with vegetable oil.
- Sprinkle on salt, pepper and garlic powder.
- Slice onion and lay in bottom of roasting pan.
- Pour two tablespoons of worcestershire over onions.
- Place roast on onion slices.
- Pour rest of worcestershire sauce over roast.
- Add wine and water.
- Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist.
- When roast is done, remove from pan.
- To make gravy, add 2 cups water to contents of roasting pan.
- Bring to boil and scrape bottom of pan.
- Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling.
- Salt and pepper to taste.
More about "tangy rump roast recipes"
PERFECTLY TENDER OVEN-BAKED RUMP ROAST - SWEET TEA …
From sweetteaandsprinkles.com
4.3/5 (50)Total Time 3 hrs 25 minsCategory Main CourseCalories 358 per serving
JUICY TENDER RUMP ROAST - MAVEN COOKERY
From mavencookery.com
EASY RUMP ROAST RECIPE (MAKES GREAT LEFTOVERS!)
From dinnerthendessert.com
CROCKPOT TANGY RUMP ROAST
From michellesrecipeplace.com
TENDER RUMP ROAST RECIPE - MASHED
From mashed.com
MISSISSIPPI POT ROAST | BEST BEEF RECIPES
From bestbeefrecipes.com
CROCKPOT TANGY RUMP ROAST | RECIPELION.COM
From recipelion.com
PIONEER WOMAN RUMP ROAST - TABLE FOR SEVEN
From ourtableforseven.com
IT'S RHUBARB SEASON! 5 RECIPES THAT STAR THE SWEET AND TANGY STAPLE
From cbc.ca
BROWN SUGAR DIJON CRUSTED PORK ROAST - BAKE IT WITH LOVE
From bakeitwithlove.com
WHAT IS RUMP ROAST? AND HOW TO COOK IT - FOOD NETWORK
From foodnetwork.com
HOW TO COOK A RUMP ROAST | CLASSIC ROAST BEEF RECIPE
From healthy-delicious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love