I'm looking for a good beef rump roast recipe

[CliffRose]

Hi Mamas
I have a grass-fed beef rump roast, and am not sure how to cook it. Does anyone have a good recipe for me? Thanks!

[ArcticRose]

This is one of my favorite recipes for beef: http://crockpot365.blogspot.com/2008...d-brisket.html

It calls for A1 steak sauce, but I never have any, so I've substituted with all sorts of things. It always turns out great... and the whole house smells yummy all day.

[mama2toomany]

Originally Posted by ArcticRose

This is one of my favorite recipes for beef: http://crockpot365.blogspot.com/2008...d-brisket.html

It calls for A1 steak sauce, but I never have any, so I've substituted with all sorts of things. It always turns out great... and the whole house smells yummy all day.

i have made that also and it always turns out awesome!

[Bay Area Babe]

We have bought a side of beef for two years now (we live in Wyoming after all!) and I've learned how to cook all kinds of roasts in all different ways.

I've found that crock pot cooking is the best - usually around 7-8 hours on low - doesn't really matter if it's chopped up, or bone in or out. I've had many mixed results in the oven using my dutch oven, even though the seal is great. The meat isn't as tender.

I fool around a lot with recipes and usually add in about one or two cups of beef broth, some tomatoes (either a can of chopped or maybe a cup of tomato sauce or a few tbs of tomato paste, whatever I have some leftovers from), a tsp of salt and a tsp to a tbl of whatever seasonings fit my mood, like maybe a mojave chili spice, or thyme or rosemary. Then I'll add in onions, carrots, potatoes, garlic, etc., whatever I have on hand. It's hard to go wrong.

[Bay Area Babe]

We have bought a side of beef for two years now (we live in Wyoming after all!) and I've learned how to cook all kinds of roasts in all different ways.

I've found that crock pot cooking is the best - usually around 7-8 hours on low - doesn't really matter if it's chopped up, or bone in or out. I've had many mixed results in the oven using my dutch oven, even though the seal is great. The meat isn't as tender.

I fool around a lot with recipes and usually add in about one or two cups of beef broth, some tomatoes (either a can of chopped or maybe a cup of tomato sauce or a few tbs of tomato paste, whatever I have some leftovers from), a tsp of salt and a tsp to a tbl of whatever seasonings fit my mood, like maybe a mojave chili spice, or thyme or rosemary. Then I'll add in onions, carrots, potatoes, garlic, etc., whatever I have on hand. It's hard to go wrong.

Oh and I don't bother with the browning or the flouring.

[BetsyS]

My favorite roast recipe is beef burgundy. I do it the easy way.

Start with the classic reicpe. http://abcnews.go.com/GMA/recipe?id=8222804

Use regular bacon instead of chunk (cause that's usually what I have on hand). About half a package. Use whatever wine you have. Two buck chuck works well (in a red). Use canned beef stock or better than bouillon, whatever you have. Instead of fresh onions, use a package of frozen pearl onions, and don't cook them. When there is like an hour of cooking time, add the onions and mushrooms (uncooked). They cook fine in the oven.

Don't bother with all that straining. Just dump it all in, then serve as is.

We like it over wild rice or egg noodles, or just as is, with crusty bread for dipping in the liquid. Yum! One of my favorites.