Wednesday, April 7, 2010

Oven Baked Rump Roast

We recently purchased 1/2 beef. So, I got on the internet to find beef recipes. I've made roasts lots of different ways through the years. We really liked this. The amounts are inexact, but it probably doesn't matter much. It was yummy and made a delicious gravy.
The night before:
Put little slits in a
4 lb. rump roast
Put peeled garlic clove pieces or crushed garlic in slits all over roast (I used crushed garlic from a jar. It tasted great, but sure stunk up the house- and my hands- that night!)
Rub with:
Montreal steak seasoning (or lots of salt and pepper)
Soy Sauce, probably about 1/2 cup or so
A-1 Steak Sauce, probably about 1/2 cup or so
Sprinkle with:
Onion Salt
Put in a baking dish and cover well. Refrigerate overnight. The next morning (I did it on Sunday, so did it in the morning so it would be done after church) dump off the extra marinade and Add
2 T. flour
1 package onion soup mix
and 2 cups water
Bake at 325 for 3 1/2 hours. Slice roast and arrange on plate. Pour gravy over. Serve with mashed potatoes- and dill pickles. You have to have dill pickles with roast beef. Kind of a family rule!


Joan Morris said...

Sounds yummy! I agree with the dill pickles. It must be genetic although I'm the only that eats them at my house :(

Michelle said...

Sorry; I do NOT agree with the dill pickle rule. Not in my family. Apparently I missed that gene. The rest of it sounds delicious!