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Rump Roast Recipe

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

Contributor:  
Contributor:  
Ford Peterson
Added: Tuesday, February 15, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2-3 pound rump roast (very lean)
2 bouillon cubes
1/4 cup water

Directions:
Directions:
Using a roasting pan with a very tight lid, add the roast with the fat side up. Add the water and the bouillon cubes. Cover, and bake. This recipe can be started with the roast frozen hard at noon to 1PM. Bake at 325 all afternoon, covered. If started with thawed meat, better wait until 2PM and no later than 3PM. Bake at 325 until dinner time. 20 minutes before meal time, remove roast from pan and place on a shallow dish in the oven on low to keep it hot. Make my famous gravy in the pan.

Personal Notes:
Personal Notes:
This is a once a week favorite taught to me by my mother. Many would find the roast to be dry and ruined. But it's covered with candy! People fight over the first slice. And it is so done, it pulls apart with a fork. Use this as a base for pulled beef sandwich fixings too. The gravy from this recipe is unbelievable. The inside of the pan will be covered in brown carmalized meat juices. Make sure you work those juices into the gravy before finishing.

 

 

 

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