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Rump Roast Recipe

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This recipe for Rump Roast, by , is from Vivian's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lindie Black (Larry Hickey Sr.'s Sister)
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Rump Roast
2-4 cloves garlic (peeled)
pepper
salt
granulated garlic
1 onion
1 rib celery

Directions:
Directions:
Let meat stand at room temp for about an hour (if possible). From the fat side of the roast (rumpís usually have a layer of fat on one side - also known as the top side), cut a slit about halfway through the meat, and insert one clove garlic. Repeat for remaining cloves. For a 2-3 pound roast use 2 cloves garlic, for 3-4 pounds use 3 cloves, etc. Generously cover all sides of the roast with pepper, salt, and granulated garlic Hint: fresh ground cracked pepper is best, but any black pepper will work. Peel onion and cut in half. Place onion and celery in bottom of a roasting pan (DO NOT add any liquid - pan and veggies should be dry). Cover with rack. Place roast on rack, fat side up. Bake at 325 degrees for a half hour per pound. This will bring the meat to medium-rare to medium. If you want it more done, just 5 minutes per pound. Move meat to a platter and let stand for at least 5 minutes before carving. You can cover it with foil to keep it warm, but that can result in the meat continuing to ďcookĒ a bit, making it a tad more done. Itís important to let it stand, as this helps the juices redistribute.

Gravy:
Place roasting pan on top of stove and add about 2 cups water. Leave the onions and celery in while it heats. Stir a bit, the bits on the bottom of the pan will start to loosen up (this is called deglazing). You can add more water if you need more gravy, just do it a bit at a time, then taste after each addition, making sure it still has a good flavor. Also youíll probably need to salt it a bit. If you want thickened gravy, put one tablespoon cornstarch in a small glass and add about 1/4 cup water and stir till mixed, then add to the roasting pan. Stir continuously until thickened over medium heat. Youíll notice after first adding cornstarch that the color will lighten - just stir, and continue heating, the gravy will return to a dark color once the cornstarch is fully heated. It takes about five minutes to thicken - most cooks say that any thickening agent (flour, corn starch etc) has not fully thickened until it reaches boiling. I donít know that I always bring this to a boil, but probably close.

 

 

 

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