Veal Rump Roast Recipes

ROAST OF VEAL

Roast Of Veal image

Provided by Jacques Pepin

Time 1h15m

Yield Six servings

Number Of Ingredients 5

Ingredients

2 1/2 pound veal roast, preferably from the shoulder or top knuckle (a muscle of the back leg)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1/2 cup water

Steps:

Sprinkle the roast with the salt and pepper.
Melt the butter in a heavy ovenproof saucepan or skillet. Add the roast and cook it over medium-to-low heat on top of the stove for 15 minutes, turning occasionally, until it is brown on all sides.
Place in a preheated 425-degree oven. After 30 minutes, add the water and cook for 10 additional minutes. By then, the juices will have melted and a natural sauce formed.
Let the roast stand for approximately 15 minutes to allow the meat to relax.
At serving time, slice the roast and arrange a few slices on each of six plates. Spoon some of the natural juices over the meat and garnish each serving with a few glazed onions and two or three potato savonnettes.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 16 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 367 milligrams, Sugar 0 grams, TransFat 0 grams

PERFECT RUMP ROAST

Perfect Rump Roast image

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

Ingredients

1 (4 lb) rump roast (room temp.)
3 garlic cloves
1 tablespoon salt
1 tablespoon pepper
1 onion
1 cup water

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

ROAST VEAL WITH ROSEMARY AND POTATOES

Roast Veal With Rosemary and Potatoes image

Provided by Moira Hodgson

Categories dinner, one pot, roasts, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
1 5-pound loin of veal, boned, rolled, larded and tied
8 cloves garlic, unpeeled
2 pounds potatoes
1 tablespoon rosemary
Coarse salt and freshly ground pepper
1 cup veal or chicken stock
1/2 cup red wine

Steps:

Preheat oven to 325 degrees. Put the oil in the bottom of a large roasting pan. Place the veal in the pan with the garlic and cover with tin foil. Roast the veal for one hour, basting frequently.
Peel the potatoes and cut them into one-and-a-half-inch pieces. Cover with water and set aside.
Dry the potatoes with paper towels and after the veal has roasted for one hour, place them in the roasting pan around the veal. Sprinkle with rosemary and roast for one hour. The veal will have cooked two hours in all.
Remove the veal to a heated serving dish and surround with potatoes. Sprinkle with salt and pepper to taste. Pour the fat from the roasting pan and add the stock and wine. Bring to boil. Simmer for a couple of minutes until the sauce has thickened slightly. Correct seasoning and serve in a heated sauceboat.

Nutrition Facts : @context http, Calories 653, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1387 milligrams, Sugar 2 grams, TransFat 1 gram

VEAL RUMP ROAST

Veal Rump Roast image

This is very tasty and popular at my house. It is similar to something my mother made. We like it on sundays with mashed potatoes.

Provided by conniecooks

Categories Veal

Time 3h25m

Yield 10-12 serving(s)

Number Of Ingredients 11

Ingredients

4 lbs boneless veal rump roast
1/2 lb button mushroom, whole
1 medium onion, chopped
3 cups frozen baby carrots
2/3 cup white wine or 2/3 cup water
11 3/4 ounces cream of mushroom soup
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon thyme
1/4 teaspoon marjoram
1 bay leaf

Steps:

Brown roast on medium heat in dutch oven Remove
Brown mushrooms, remove and set aside.
Add onion and cook afew minutes till softened.
Put roast back and add Wine, Soup, thyme, marjoram, bayleaf and salt & pepper.
Cover and place in oven at 300 2 1/2 - 3 hours.
Add carrots and reserved mushrooms during last 1/2 hour of cooking.

Nutrition Facts : Calories 277.4, Fat 7.8, SaturatedFat 2.6, Cholesterol 141.5, Sodium 590.3, Carbohydrate 7.6, Fiber 1.7, Sugar 3.3, Protein 39.7

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