Rump Roast with Onion Gravy
Serves 4-61 beef rump roast (2-3 pounds)
2 tablespoons extra virgin olive oil
1 package dry onion soup mix
2 cans chicken stock
2 onions, sliced into half moonsSeason roast well on all sides with salt and pepper. Heat oil in a Dutch oven over medium high heat, then sear roast on all sides until very golden brown, about 10 minutes total. Add remaining ingredients, cover, and bring to a boil. Transfer to a 300 degree oven and cook for 3-4 hours until meat is very tender and stock has reduced. Slice against the grain and serve with some tender onions and gravy over the top.
This recipe was published @ https://cookingwithmichele.com/2010/02/beef-rump-roast-with-onion-gravy/
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