|A delicious oven roasted rump roast that marinades overnight with a Greek seasoning, salt, pepper and lemon marinade, then coated with cream soup, topped with mushrooms and bacon, and it makes it's own mushroom gravy.|
Oven Roasted Beef Rump Roast with Mushroom GravyThis delicious beef roast is from a lady I love, known in Louisiana Cajun country as Miss Lucy. She has written several cookbooks and can be seen on WYES-TV, a local PBS station down here out of Louisiana. Her recipes are what she calls classic Cajun, and generally very basic. Besides the typical Trinity, her primary seasonings are salt, pepper and hot sauce. Of course, on occasion she also uses another couple of things, but you can rely on her cooking to be simple country cooking, with rare exceptions like her more involved Crawfish Bisque. This particular oven roast beef she calls "The 'B' Roast," which she named so after the friend who gave the recipe to her.
My favorite beef roast generally involves a chuck roast that is pan seared, and cooked with some onion, a bit of beef stock, and some seasonings, and slow cooked on the stovetop for a couple of hours. This oven roast does require an overnight marinade, so you'll start it the night before, but it is so worth it. If you don't have the time for that, have a look at this Oven Braised Beef Eye of Round Roast recipe because you can substitute a rump roast there too, and it doesn't require the marinade overnight.
I absolutely adore this roast. Add a garden side salad and some mashed potatoes, or oven roasted red potatoes or maybe even some herb dressing and southern style green beans and you gotta great meal goin' here!
Here's how to make it.
Recipe: Oven Roasted Beef Rump Roast©From the Kitchen of Deep South Dish
Prep time: 24 hr/15 min |Cook time: 2 hours | Yield: About 4 to 6 servings
- 1 (2 to 3 pound) boneless rump roast
- Kosher salt and freshly cracked black pepper, to taste
- Generous sprinkling of Cavender's Greek Seasoning, roughly 1 tablespoon
- 1 tablespoon of minced garlic
- Hot sauce, to taste
- 1/4 cup Worcestershire sauce
- 1/2 cup of beef broth
- 1 lemon, half juiced and half sliced
- 4 slices of bacon
- 1 can cream of mushroom soup
- 1 cup mushroom slices
Place roast into a covered roaster and season it with salt, pepper and greek seasoning. Smear garlic all over the roast and sprinkle with the hot sauce. Combine the Worcestershire sauce, lemon juice and beef stock and slowly pour over the roast. Top the roast with the lemon slices, cover and refrigerate for several hours or overnight.
To finish the roast, remove the pot from the refrigerator. Remove and discard lemon slices. In a separate pan, cook the bacon strips until browned but not crisp, remove and set aside. Sear the roast in the bacon grease until browned on all sides. Push the roast to the side momentarily, and pour the marinade liquid into the searing pan. Remove the roast and return it to the original roasting pot. Bring the marinade to a boil and cook, scraping up the browned bits in the bottom; boil for about 2 to 3 minutes.
In the meantime, smear the cream of mushroom soup all over the top of the roast and top that with the sliced mushrooms. Lay the fried bacon strips on top of the mushrooms, pour the marinade all around the roast, cover pot and bake at 350 degrees for about 2 hours.
Remove and let the roast rest for about 10 minutes before slicing. This recipe makes its own gravy.
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Adapted from Ms. Lucy's "The B Roast"
Classic Cajun: Culture and Cooking
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Posted by Mary on November 26, 2008
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