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Oven Rump Roast Recipe

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This recipe for Oven Rump Roast is from CB&I Cajun Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 4 lb. rump roast, visible fat removed
½ lb. fresh baby carrots (optional)
2 large onions
3 stalks celery
½ bell pepper
½ tsp garlic powder
2 tablespoons parsley flakes
1 tablespoons of Lea & Perrin’s sauce
2 cans Campbell’s cream of mushroom soup (regular or low fat)
2 cans Campbell’s beef consommé
¼ cup oil or more as needed for browning roast
1 ½ tsp Kitchen Bouquet (optional for darker color)
1 cup of water
Additional Tony Chachere’s and Garlic Powder
Directions:
Directions:
Preheat oven to 350 degrees. Chop onions, celery and bell pepper, set aside. Sprinkle all sides of the roast with Tony’s Chachere seasoning and garlic powder. Brown in oil using large Magnalite roaster. Sauté seasoning in the same pot with drippings where roast was browned. Add garlic powder and parsley flakes. Pour in soup, consommé, water and kitchen bouquet (optional for darker color) and Lea & Perrin’s. Sprinkle more Tony’s into the gravy for a spicier flavor. Add the carrots if desired. Return roast to pot. Bake tightly covered for 3 hours at 350 degrees. For best results, cut across grain into thin slices using an electric knife. A tender, tasty roast that everyone will love. Serve with rice.

 

 

 

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