Best Mimis Spicy Rump Roast Recipes

MY 5 HOUR RUMP ROAST AND GRAVY

Steps:

• Place roast in dutch oven.
• Mix soup mix with one cup of hot water, stir to dissolve and then add the beef broth.
• Pour over roast-if a lot of the onions end up on top of the roast just scrape them off and into the broth.
• Heat oven to 300 degrees.
• Place in oven for approximately 5 hours-depending on oven. Mine cooks it perfect at 5 hours. Flip roast over halfway through cooking.
• Remove from oven.
• GRAVY:.
• Put 2 1/2 tablespoons of butter in skillet on medium high heat, Once melted and hot, add 2 1/2 tablespoons of flour and stir till it's a golden color. Add 1 cup of the broth from the roast pan and whisk, add addiional beef broth until desired consistentcy.
• I serve my roast with mashed potatoes with lots of pepper, which I make extra just for the leftovers, and corn -- YUMMY!
• LEFTOVER:.
• I take the leftover roast beef and shred it in the pan I cooked it in keeping the leftover broth in the pan.
• Add the leftover mashed potatoes, leftover gravy, and add beef broth to desired consistency-make sure you have lots of broth because once you add the noodles you'll need the extra liquid. Bring to a boil and add Mrs Reames frozen noodles-amount of noodles will depend on how much meat you have leftover . Once it reboils, turn heat down and simmer for about an hour and a half. I don't add more seasoning to this but feel free to add what you like.

SLOW-COOKED RUMP ROAST

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.

MIMI'S SPICY RUMP ROAST

Steps:

• 1. Preheat oven to 350 degrees. Begin heating olive oil in Dutch oven. Cube the roast, slather on the red wine vinegar, shake on the salt, pepper and garlic powder. Brown the roast, all sides, over a medium heat.
• 2. Sprinkle the flour and stir around in the pot with the browned roast pieces. The key here is to get the flour very brown, which will make a gravy while cooking.
• 3. Toss in the onion and minced garlic for about two minutes, just till seared. Pour in the coffee, Rotel tomatoes and turn the heat off. Stir till mixed, put on the lid and place in the oven for about 2 1/2 to 3 hours. Halfway through, place the cubes of potatoes, carrots, fresh oregano and basil. Check after two hours, you may need to add some more coffee or water to thin it a bit. Also, season to taste the gravy with salt and pepper if needed.
• 4. This makes an amazing brown gravy, very spicy depending on which level of hotness in the Rotel you chose. The last 30 minutes, I take the roast pieces out and slice them or tear them smaller, to absorb more of the gravy and keep the roast from being dry. Serve over jasmine rice with your favorite veggies side dish!