41476 oven bag rump roast Recipes

beef brisket, oven cooking bag, flour, onion soup mix, liquid smoke, garlic powder , to taste, ground black pepper , to taste

rump roast or 3 lbs sirloin tip roast or 3 lbs eye of round roast (approx.), vegetable oil, onion , in 1/8 inch sclices, pepper (optional)

rump roast (or other roasting meat, we actually put two roasts in 1 roaster), oil for browning sauce, stalks celery (optional), flour, carrots, peeled and left whole (ends cut off on each side ), potatoes, peeled and cut in half lengthways, onions, peeled and cut in half, dill pickle spears , juice reserved. do not strain liquid, salt and pepper, to taste

rump roast, top round roast or 3 -4 lbs beef brisket, salt and pepper, potatoes , pared and quartered, onions, peeled and cut into 1-inch chunks, carrots , pared and sliced, stalks celery, sliced (with leaves ), bay leaf, dried marjoram, apple cider , beef consomme or 1/2 cup red wine

rump roast, condensed cream of mushroom soup, condensed beef broth

rump roast, condensed cream of mushroom soup, dry onion soup mix, burgundy wine, all-purpose flour, sliced mushrooms, drained (optional)

bottom-round beef rump roast, coarsely chopped fresh flat-leaf parsley, sliced scallions (from 1 bunch), mild olive oil, drained capers (in brine) plus 2 tbsp brine

rump roast, water, tomato sauce, onion, cut into large pieces, green peppers, cut into large pieces, crushed red pepper flakes, salt, garlic, oregano, anise seed, french bread

rump roast (about 4 lb), low sodium soy sauce, low sodium beef broth, fresh ground black pepper, dried thyme, onion powder (optional, or use 3 tbsp dehydrated onion flakes, slightly crushed), fresh minced garlic (or use 1 tsp garlic powder), bay leaf, water (as much as needed to cover), italian rolls, sliced (or use french rolls)

rump roast, dry onion soup mix, water, red wine (i prefer wine) or 1/2 cup ginger ale (i prefer wine), sliced mushrooms , depending on size, fresh ground pepper, flour, water

rump roast, vegetable oil, soy sauce, lemon juice, worcestershire sauce, prepared mustard, garlic, cut in half, ground pepper

rump roast, condensed cream of mushroom soup, condensed beef broth

rump roast, salt, pepper, olive oil, onion, chopped coarsely, beef broth (or water), chopped parsley, bay leaves

rump roast , larded with strips of pork fat (ask a butcher to do this), patted dry, freshly ground salt, freshly ground black pepper, flour, clarified butter, onion, thinly sliced, bacon slices, cut into 1/2-inch pieces, brown sugar, water, bitter beer, flat, white wine vinegar, bay leaf, lemon, juiced, cayenne, arrowroot, oysters, shucked, mushrooms, thinly sliced

rump roast (chuck roast or other cut suitable for pot roast is okay), buttermilk (4 cups), butter, extra virgin olive oil, red wine (we used red zinf ), beef stock, french tarragon , tied together (subbed for fresh thyme), green peppercorns, crushed or 1/2 tsp black peppercorns, crushed, placed in tea infuser, dozen small red potato, unpeeled, left whole (specifically those small red creamer potatoes), carrot, peeled and cut into chunks (we replaced a few carrots with parsnips), arrowroot, filtered water, salt , to taste, black pepper , to taste

rump roast, spicy pickled mixed vegetables (peppers, carrots, cauliflower, etc), pepperoncini peppers, packagae italian salad dressing mix, beef broth