Best 5 Microwaved Rolled Rump Roast Recipes

SLOW-COOKED RUMP ROAST

Steps:

• In a large skillet, brown roast on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat. Cover and cook on low until meat and vegetables are tender, about 8 hours., Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

MICROWAVED ROLLED RUMP ROAST

Steps:

• Rub both ends of roast with salt.
• Brush ends with bouquet sauce mixed with 1 TBS water.
• Cover roast except cut ends with bacon strips, laying side by side and securing with toothpicks if needed.
• Place in 3 qt casserole and add 1/2 cup water.
• Cover tightly with plastic wrap, turning back 2 inches at the edge to vent.
• Micro at medium for 24-27 minutes per pound, turing roast over after 1/2 the time.
• Let stand 10 minutes before serving.

EASY MOOSE RUMP ROAST

Steps:

• Trim off all excess fat and rub roast all over with vegetable oil.
• Sprinkle on salt, pepper and garlic powder.
• Slice onion and lay in bottom of roasting pan.
• Pour two tablespoons of worcestershire over onions.
• Place roast on onion slices.
• Pour rest of worcestershire sauce over roast.
• Add wine and water.
• Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist.
• When roast is done, remove from pan.
• To make gravy, add 2 cups water to contents of roasting pan.
• Bring to boil and scrape bottom of pan.
• Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling.
• Salt and pepper to taste.

RUMP ROAST WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place roast in a casserole dish and sprinkle with meat tenderizer, pepper, garlic salt, and salt. Drizzle with Worcestershire sauce and dot with butter.
• Cut onion in half. Pull apart petals and place on top of roast.
• Bake until roast is fully tender, 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Remove from the oven and transfer most of the juice to a saucepan for gravy. Add condensed soup and cornstarch. Heat over medium heat until thickened, 3 to 5 minutes.
• Slice roast and ladle gravy over individual servings.

PERFECT RUMP ROAST

Steps:

• Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
• Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).