Wednesday, November 26, 2008

Oven Roasted Beef Rump Roast with Mushroom Gravy

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 Gravy

This delicious beef roast is from a lady I love, known in Louisiana Cajun country as Miss Lucy. She has written several cookbooks {affil link} and her shows can sometimes be found on local public broadcast television or rural tv stations. 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 basic and simple Cajun 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.

Cavender's Greek seasoning is used in this recipe. It's a great all purpose seasoning that has something like 13 separate seasonings and herbs in it, and is a regular pantry staple for me. If you don't already use it, you may substitute plain salt and pepper or use a seasoning salt instead.

Cavender's Greek seasoning {affil link} is a great all purpose seasoning that has something like 13 separate seasonings and herbs in it and is a pantry staple for me. You may certainly substitute plain salt and pepper or use a seasoning salt like Lawry's instead.

I absolutely adore this roast. It's delicious! Add a garden side salad and some mashed potatoes, or oven roasted red potatoes or maybe even some cornbread dressing and quick fix southern style green beans and you gotta great meal goin' here!

Here's how to make it.

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Adapted from Ms. Lucy's "The B Roast"
Classic Cajun: Culture and Cooking  Yakamein Soup
Posted by on November 26, 2008

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