beef rump roast au jus

(1 rating)
Recipe by
Cecelia Anderson
Cleveland, OH

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

  • 1
    4 lb oblong-shaped rump roast (sirloin-tip roast)
  • 1
    envelope (4 serving size) beef onion soup mix (lipton)
  • 2 tsp
    paprika
  • 2
    celery stalks cut up
  • 1/2 c
    water

How To Make beef rump roast au jus

  • 1
    Preheat oven to 325 degrees
  • 2
    Wipe 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).
  • 3
    Place celery pieces on top of roast.
  • 4
    Place 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.
  • 5
    Then 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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