beef rump roast au jus
(1 rating)
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This recipe is from the 70's. I made this before my kids were born. This roast is so good and so incredibly easy to fix.
(1 rating)
yield
6 to 8
cook time
2 Hr
Ingredients For beef rump roast au jus
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14 lb oblong-shaped rump roast (sirloin-tip roast)
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1envelope (4 serving size) beef onion soup mix (lipton)
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2 tsppaprika
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2celery stalks cut up
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1/2 cwater
How To Make beef rump roast au jus
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1Preheat oven to 325 degrees
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2Wipe roast surface with paper towel and season with soup mix by rubbing thoroughly on all sides; season with paprika on all sides. (For an especially flavorful roast, season and let stand covered in the refrigerator overnight).
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3Place celery pieces on top of roast.
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4Place roast fat side up in roasting pan and add water to cover bottom of pan. Cover with foil and cook for approximately 2 hours in preheated 325-degree oven.
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5Then remove foil and let roast brown for 1/2 hour more. When roasted to desired doneness, slice and serve hot or cold. Makes six to eight servings. Meat is well done when it reaches 170 degrees Fahrenheit internal temperature.
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