Ingredients: |
Ingredients: Roast 2 -
1 (4 lb) rump roast (room temp.)
3 garlic cloves
1 tablespoon salt
1 tablespoon pepper
1 teaspoon each garlic powder, smoked paprika (optional)
1 onion
1 cup water
Roast 3 - Crock pot, same as for either roast.
Gravy
2 Tablespoons oil
2-3 Tablespoons flour
salt and pepper to taste
1 cup beef broth or milk
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Directions: |
Directions:Roast 2 - Oven baked Roast
DO NOT USE A GLASS PAN FOR THIS RECIPE.
Pre-Heat the oven to 500 degrees.
Prep the roast by making 4-5 small slits in the roast, filling the holes with salt, pepper and 1/2 of a clove of Garlic.Now Salt and Pepper the rest of the roast.
Put the Roast in the oven and sear for 20 minutes.
Then add the water, the chopped onion and reduce the temperature to 275 degrees.
Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.25 minutes per pound will be medium and 30 - 35 minutes per pound well done. Or test with thermometer according to instructions in Roast One.
Roast 3 - Crock Pot Roast
You can follow this same recipe to cook your roast in a crockpot. Follow manufactures directions for cooking time and temperature. I also like to cook cubed potatoes, carrots cut into match sticks and onion chuncks in with the roast.
GRAVY: In the pan you braised the meat in, you will need 1 to 2 Tablespoons of oil depending on how much was left from braising the roast. Add 2 Tablespoons flour, or enough to absorb the oil in the pan and leave no oil standing alone. Brown flour to a dark brown incorporating any meat residue from the bottom of the pan. When flour is brown have roast drippings and 1 cup of beef broth handy. Add the roast drippings first and stir. As it begins to thicken start adding broth and stir to make a smooth gravy. Milk could also be used. Continue cooking until desired consistency. If it gets too thick add more liquid. The drippings off of the cooked roast is what gives it that wonderful flavor. Add salt and pepper to taste. |
This recipe for Roast Two & Three is from