Type what you have

Ingredients

• ✓ beef rump roast
• soy sauce
• pear juice
• white wine
• sugar
• garlic
• sesame oil
• sesame seed
• black pepper
• monosodium glutamate
• onion

Instructions

1. 1 In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate; add beef and onions. Stir to coat, cover, and refrigerate for 1 hour.
2. 2 Preheat a grill pan over high heat and brush with oil; add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

By Wuchong Keller

Ingredients

• ✓ beef rump roast
• egg
• water
• bread crumb
• garlic powder
• salt
• parmesan cheese
• vegetable oil

Instructions

1. 1 Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 1/8 inch thick across the grain. You can also ask the butcher to slice it very thinly for you.
2. 2 Whisk the eggs and water together in a bowl. Spread the bread crumbs out onto a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and Parmesan cheese. Mix all the crumb ingredients together until well combined. Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
3. 3 Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.

By Kim Barone

Ingredients

• ✓ beef rump roast
• pork loin roast
• salt
• black pepper
• green enchilada sauce
• green chile

Instructions

1. 1 Season beef roast and pork loin all over with salt and pepper. Place into a slow cooker. Cover and cook on Low for 8 to 10 hours.
2. 2 Drain juices and shred meat into strands. Return meat to the slow cooker. Stir in enchilada sauce and green chiles; cook on Low for 4 to 8 hours more.

By TucsonMom

Ingredients

• ✓ beef rump roast
• salt
• black pepper
• all-purpose flour
• vegetable shortening
• onion soup mix
• water
• potato
• onion
• water

Instructions

1. 1 Season roast on all sides with salt and pepper; coat with flour (reserve leftover flour for gravy).
2. 2 Melt shortening in a pressure cooker over medium-high heat. Add roast; brown on all sides. Sprinkle onion soup mix over roast. Pour in at least 2 cups water (add 1 to 2 cups more if roast is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer).
3. 3 Seal the lid; bring the cooker to full pressure over high heat. Reduce the heat to low, maintaining full pressure; cook 1 1/2 to 2 hours.
4. 4 Release the pressure; test for doneness (the meat should be fork-tender). Add potatoes and onions, making sure vegetables are submerged in cooking liquid. (You may need to rearrange roast and place on top of vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
5. 5 Reduce heat to low, maintaining full pressure; cook for 10 minutes. Release the pressure; transfer roast and vegetables to a serving platter.
6. 6 To make gravy, bring cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk into boiling cooking liquid. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

By jenonymous

Ingredients

• ✓ beef rump roast
• onion
• red wine vinegar
• water
• salt
• black pepper
• sugar
• clove
• bay leaf
• all-purpose flour
• salt
• black pepper
• vegetable oil
• gingersnap cookie

Instructions

1. 1 Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
2. 2 Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
3. 3 Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes.
4. 4 Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours.
5. 5 Remove beef to a platter and slice.
6. 6 Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened, about 10 minutes. Serve gravy over sliced beef.

By Chris Simpler