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Mom's Sunday Roast Beef Recipe

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This recipe for Mom's Sunday Roast Beef, by , is from Mom's Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grant Smith
Added: Wednesday, July 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4-5 Pound Beef Rump Roast
2-3 Bay Leaves
1 tbsp of garlic salt
1 tsp of pepper
yellow onion peelings
tomato ends that you cut from the tomato
2 carrots washed and unpeeled

Directions:
Directions:
Preheat oven to 325 Wash and dry the rump roast. Rub the garlic salt and pepper all over the roast, make sure to massage well into the roast. Place the rest of the ingredients on the roast and place in the oven for about 20 minutes per pound. After the roast has cooked for about an hour, if there is no liquid formed in the bottom, add just enough water to keep it from burning on the bottom. Roast the meat until it is tender. Remove the roast to a warm platter and pour the juice through a colander and reserve broth for gravy.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
3-4 Hours
Personal Notes:
Personal Notes:
The onion peeling in this recipe are the crisp brown onion peeling from the outside of the onion. It gives the broth a rich brown color and helps to flavor the meat.

 

 

 

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