Type what you have

Ingredients

• ✓ rump roast
• vegetable oil
• onion
• garlic
• water
• beef broth
• tomato
• mixed vegetable
• celery
• mushroom
• oregano
• thyme
• basil
• parsley
• cayenne pepper
• rotelle pasta

Instructions

1. 1 Heat oil in a large pot over medium heat.
2. 2 Trim fat from roast and cut into 1-inch cubes. Place meat into hot oil in the pot. Add onion and garlic; cook and stir until meat is browned and onion is tender, 5 to 7 minutes.
3. 3 Pour in water, broth, and tomatoes. Stir in mixed vegetables, celery, and mushrooms. Season with oregano, thyme, basil, parsley, and cayenne; bring to a boil. Reduce heat, cover, and simmer for 1 hour 15 minutes.
4. 4 Stir pasta into soup; cook until tender, about 10 minutes.

By Kathy S

Ingredients

• ✓ rump roast
• cream of mushroom soup
• beef broth

Instructions

1. 1 Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

By Dawn

Ingredients

• ✓ rump roast
• soy sauce
• brown sugar
• liquid smoke

Instructions

1. 1 Slice roast into slabs approximately ¼-inch thick. Trim off fat from the edges. Cut the slabs into pencil-like strips, about ¼-inch wide and about 4 inches long.
2. 2 Whisk soy sauce, brown sugar, and hickory-flavored liquid smoke together in a large bowl. Add meat and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
3. 3 Remove meat from marinade and shake off excess. Discard remaining marinade. Place meat strips in a food dehydrator for about 12 to 20 hours, depending on how dry you like your jerky. Rotate the trays after 6 hours.

By Richard Sasseville

Ingredients

• ✓ rump roast
• water
• barbecue sauce
• honey
• steak seasoning
• cumin
• onion powder
• garlic powder

Instructions

1. 1 Place rump roast and water in a slow cooker. Cover and cook for 5 hours on High.
2. 2 Remove roast from slow cooker and shred using two forks. Discard fat.
3. 3 Mix barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder in the slow cooker. Stir in shredded beef.
4. 4 Cook 1 hour on Low. Allow to sit for 10 minutes before serving.

By jvaughn504

Ingredients

• ✓ rump roast
• beer
• condensed french onion soup
• beef broth
• french roll
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Trim excess fat from rump roast and place in a slow cooker.
3. 3 Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 7 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Split French bread rolls and arrange them on a baking sheet; spread with butter. Warm in the preheated oven for 10 minutes, or until heated through.
6. 6 Meanwhile, remove rump roast from the slow cooker and thinly slice on the diagonal.
7. 7 Pile sliced beef onto heated rolls. Serve with sauce for dipping. Enjoy!

By lonwolf32

Ingredients

• ✓ rump roast
• meat tenderizer
• black pepper
• garlic salt
• salt
• worcestershire sauce
• butter
• yellow onion
• cream of mushroom soup
• cornstarch

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place roast in a casserole dish and sprinkle with meat tenderizer, pepper, garlic salt, and salt. Drizzle with Worcestershire sauce and dot with butter.
3. 3 Cut onion in half. Pull apart petals and place on top of roast.
4. 4 Bake until roast is fully tender, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Remove from the oven and transfer most of the juice to a saucepan for gravy. Add condensed soup and cornstarch. Heat over medium heat until thickened, 3 to 5 minutes.
6. 6 Slice roast and ladle gravy over individual servings.

By SuthernScott

Ingredients

• ✓ rump roast
• black pepper
• paprika
• chili powder
• celery salt
• cayenne pepper
• garlic powder
• mustard powder
• water

Instructions

1. 1 Mix pepper, paprika, chili powder, celery salt, cayenne pepper, garlic powder, and mustard powder together in a small bowl.
2. 2 Rub seasoning mixture over surface of roast. Place roast into a slow cooker and pour in water.
3. 3 Cover and cook on Low until meat is tender and well done, 8 to 10 hours.
4. 4 Transfer roast to a serving platter. Skim fat from juices and strain. Serve juice with meat.

By Ardith Simon

Ingredients

• ✓ rump roast
• garlic
• water
• salt
• black pepper
• red pepper
• oregano

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into the pan, and season roast with salt, black pepper, red pepper, and oregano.
3. 3 Cover, and bake in the preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
4. 4 The next day, remove roast from the pan, and slice as thinly as possible. Add a little water to the roasting pan, and heat on the stovetop, but do not boil. Stir to blend seasonings.
5. 5 When au jus is hot, add sliced beef just long enough to heat through.
6. 6 Serve on crusty Italian bread with au jus available for dipping.

By Dick Pierce

Ingredients

• ✓ rump roast
• all-purpose flour
• black pepper
• butter
• cream of mushroom soup
• vermouth
• onion soup mix

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine flour and black pepper in a large bowl. Dredge rump roast in seasoned flour and cover evenly. Shake off excess.
3. 3 Melt butter in a large pot over medium-high heat. Brown roast in melted butter on all sides. Place in a 4-quart casserole dish with lid.
4. 4 Combine condensed soup, vermouth, and soup mix in a small bowl; pour over roast.
5. 5 Cover and bake in the preheated oven until desired doneness, about 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C) for medium doneness.

By BECKYSMITH

Ingredients

• ✓ rump roast
• garlic powder
• salt
• pepper
• salt
• all-purpose flour
• egg
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
3. 3 Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
4. 4 In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
5. 5 Preheat oven to 400 degrees F (200 degrees C).
6. 6 Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.

By Jan Laskey

Ingredients

• ✓ rump roast
• paprika
• salt
• pepper
• rosemary
• thyme
• garlic

Instructions

1. 1 Prepare an outdoor rotisserie grill for medium heat.
2. 2 Mix paprika, salt, pepper, rosemary, and thyme together in a small bowl.
3. 3 Cut slits on all sides of roast; insert garlic into slits. Rub spice mixture all over meat.
4. 4 Place roast on the preheated rotisserie and cook until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 5 hours. Let rest for 20 minutes before slicing.

By Warren Weber

Ingredients

• ✓ rump roast
• salt
• black pepper
• olive oil
• bitter orange marinade
• garlic marinade
• onion
• garlic
• cumin

Instructions

1. 1 Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.
2. 2 Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
3. 3 Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.

By Katie Wilson

Ingredients

• ✓ rump roast
• water
• salad dressing mix
• oregano
• basil
• parsley
• onion salt
• garlic powder
• bay leaf
• salt
• black pepper

Instructions

1. 1 Combine water, salad dressing mix, oregano, basil, parsley, onion salt, garlic powder, bay leaf, salt, and black pepper in a saucepan. Stir well, and bring to a boil.
2. 2 Place rump roast in a slow cooker; pour hot herb mixture over the meat.
3. 3 Cover and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. 4 Remove bay leaf; shred beef with a fork and serve with some of the hot gravy.

By MAUREENBURR

Ingredients

• ✓ rump roast
• water
• beef bouillon
• italian seasoning
• oregano
• basil
• garlic
• salt
• black pepper
• red pepper flakes
• vegetable oil

Instructions

1. 1 Pour water into a large kettle and add bouillon cubes.
2. 2 Mix together Italian seasoning, oregano, basil, garlic, salt, black pepper, and red pepper flakes on a large plate until well combined. Rub roast with 1/2 cup oil. Roll roast in seasoning mixture until well coated. Place roast in the kettle, along with any leftover seasoning mixture and oil.
3. 3 Bring water to a boil, reduce heat, and simmer until meat is tender and well done, about 3 hours and 30 minutes.

By MICHELLEM66

Ingredients

• ✓ rump roast
• carrot
• all-purpose flour
• baking powder
• salt
• butter
• water
• potato
• onion
• salt
• pepper
• milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place carrots in a small saucepan and cover with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice.
3. 3 While carrots cook, sift flour, baking powder, and salt together in a bowl. Add butter and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
4. 4 Roll out dough to about 1/4-inch thick. Cut out six 5-inch circles. Do not stretch the dough.
5. 5 Mix meat together with carrots, potatoes, and onion. Season with salt and pepper to taste.
6. 6 Cover half of each pasty base with the filling. Moisten pastry edges and fold over the filling. Press edges together with a fork to seal.
7. 7 Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
8. 8 Bake in the preheated oven for 10 minutes. Turn oven down to 350 degrees F (175 degrees C) and bake for 35 more minutes.

By Barrie Malson

Ingredients

• ✓ rump roast
• olive oil
• onion
• garlic
• chili powder
• cumin
• coriander
• cayenne pepper
• bay leaf
• beef stock
• enchilada sauce
• green chile pepper
• tomato paste
• pinto bean

Instructions

1. 1 Heat oil in a large pot over high heat. Sauté meat until browned on all sides, about 5 minutes. Add onions and garlic. Continue to sauté until onions are soft, 4 to 5 minutes.
2. 2 Add chili powder, cumin, coriander, cayenne pepper, and bay leaves to pot. Cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add stock, enchilada sauce, green chile peppers, and tomato paste. Bring to a boil. Reduce heat to low, cover pot, and simmer until meat is tender, about 50 minutes.
3. 3 Stir beans into soup, mashing beans to thicken if desired. Simmer until heated through, about 5 minutes.

By Tina Menard

Ingredients

• ✓ rump roast
• red wine vinegar
• red wine
• onion
• carrot
• bay leaf
• allspice
• clove
• black peppercorn
• salt
• butter
• vegetable oil
• all-purpose flour
• sugar
• gingersnap cookie

Instructions

1. 1 In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.
2. 2 Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 1/4 cup butter with the oil in a Dutch oven over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.
3. 3 Pour the marinade off from the meat, skim off the fat, and strain. In a large skillet over low heat, melt remaining 1/4 cup butter with sugar. Cook and stir until golden in color. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the Dutch oven, return the pot to low heat and simmer 30 minutes. Serve.

By Jean

Ingredients

• ✓ rump roast
• salt
• pepper
• red wine
• red wine vinegar
• water
• garlic
• onion
• bay leaf
• black peppercorn
• white sugar
• clove
• all-purpose flour
• bacon grease
• all-purpose flour
• water
• sour cream

Instructions

1. 1 Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.
2. 2 Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.
3. 3 Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.

By Kathleen Burton

Ingredients

• ✓ rump roast
• cider vinegar
• water
• brown sugar
• clove
• allspice
• salt
• black pepper
• black peppercorn
• bay leaf
• onion
• carrot
• celery
• vegetable oil
• sour cream

Instructions

1. 1 In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
2. 2 Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
3. 3 Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
4. 4 Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
5. 5 Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

By Amy

Ingredients

• ✓ rump roast
• black pepper
• salt
• garlic
• parsley
• onion
• vegetable broth
• celery
• carrot
• butter
• garlic salt
• black pepper
• red wine vinegar
• italian seasoning
• kosher salt
• olive oil
• red wine

Instructions

1. 1 Whisk 1/4 cup wine, 3 tablespoons oil, 1 1/2 tablespoons kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl; pour into a resealable plastic bag. Add rump roast, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
2. 2 Remove roast from marinade and shake off excess. Discard remaining marinade.
3. 3 Melt butter in a large skillet over medium-high heat. Add roast; sear, turning to brown all sides, about 10 minutes.
4. 4 Place roast in a slow cooker. Add carrots, celery, broth, onion, parsley, remaining 1/2 cup wine, remaining 4 tablespoons 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).

By Maria P

Ingredients

• ✓ rump roast
• gruyere cheese
• french roll
• black pepper
• salt
• black pepper
• bay leaf
• thyme
• soy sauce
• worcestershire sauce
• beef stock
• vermouth
• water
• garlic
• salt
• sugar
• butter
• onion
• olive oil

Instructions

1. 1 Heat 3 tablespoons olive oil over medium heat in a large, deep pot. Add onions and toss to coat with oil. Cook, stirring often until softened, about 15 minutes. Add 1 tablespoon butter. Cook and stir until onions start to brown, about 15 minutes more.
2. 2 Stir sugar and 1/2 teaspoon salt into onions in the pot. Continue to cook, stirring once halfway through, until onions are well browned, 10 to 15 minutes more. Mix in garlic and cook for 1 minute more.
3. 3 Stir 3 tablespoons of water into the pot, scraping bits from the bottom. Let simmer for 3 minutes; repeat with an additional 3 tablespoons water. Simmer for 3 minutes more and repeat. Add vermouth; scrape bits from the bottom and sides of the pot. Cook for 4 minutes more. Add stock, Worcestershire sauce, soy sauce, thyme, and bay leaf. Simmer for 10 minutes; do not boil. Add black pepper. Discard bay leaf. Remove pot from heat and allow soup to cool. Pour into the slow cooker, but don't turn it on.
4. 4 Trim any excess fat from rump roast. Sprinkle all sides with salt and pepper. Heat remaining 2 tablespoons olive oil in the pot over high heat. Cook meat, holding it down with tongs, until browned on all sides, about 10 minutes. Transfer meat carefully to the slow cooker. Spoon soup over meat so that it is topped with a few onions. Cover and cook on Low for 4 hours.
5. 5 Remove meat from the slow cooker. Slice it diagonally and return slices to the slow cooker. Continue to cook on Low for 2 hours more.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Spread rolls with remaining 2 tablespoons butter; place face-down rolls on a baking sheet.
7. 7 Bake rolls in the preheated oven until beginning to brown, 8 to 10 minutes. Remove from the oven, flip, and sprinkle with Gruyère cheese. Set the oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil rolls until cheese is slightly bubbly and lightly browned, 2 to 4 minutes.
8. 8 Remove meat from the slow cooker using a slotted spoon. Place on rolls. Serve soup on the side for dipping.

By TheElusivePastry