Oven Rump Roast Recipe
Oven Rump Roast is an alluring side dish recipe that you will surely love to serve to your family. Try this luscious Oven Rump Roast; I bet everyone in your family will always crave for it.
Ingredients
6 pound boneless rump roast
2 teaspoons salt
1 teaspoon dry mustard
1/4 teaspoon each garlic salt and pepper
Unseasoned meat tenderizer (optional)
1 tablespoon catsup
1 teaspoon Worcestershire
1/2 cup dry red wine (or 1/2 cup water and 1 tablespoon lemon juice)
Sour Cream-Mushroom Sauce
Directions
Rub roast with salt, mustard, garlic salt, and pepper.
If you wish, use meat tenderizer according to directions on the package.
Insert a meat thermometer into the center of the thickest part of the roast, and place meat on a rack in a shallow baking pan.
Mix together catsup, Worcestershire, and wine; brush meat with this basting sauce.
Roast in a 325° oven until the meat thermometer registers 130° for rare meat, or about 1 hour 45 minutes.
If temperature is allowed to go past 130°, meat will be past the prime pink and juicy stage.) Baste with the wine sauce several times during roasting.
Let the meat stand at room temperature 10 minutes to set the juices, then slice.
If you wish, use meat tenderizer according to directions on the package.
Insert a meat thermometer into the center of the thickest part of the roast, and place meat on a rack in a shallow baking pan.
Mix together catsup, Worcestershire, and wine; brush meat with this basting sauce.
Roast in a 325° oven until the meat thermometer registers 130° for rare meat, or about 1 hour 45 minutes.
If temperature is allowed to go past 130°, meat will be past the prime pink and juicy stage.) Baste with the wine sauce several times during roasting.
Let the meat stand at room temperature 10 minutes to set the juices, then slice.
