"Dawn" wrote in message
...
The roast was donated by non-cooking friends for a potluck this week. I
said I'd cook it. It's huge. I'm not even sure how many pounds this is.
It's labelled "rump roast" and measures about 8 or 9 inches square, being
5" thick at one end and 3" at the other. Any suggestions for cooking
times? I've never done a roast this large before and I'm concerned about
either cooking it too long and having it dry out (esp that thinner end) or
not getting it cooked enough before dinner (7pm Thursday)



Dawn


Another nice recipe- notice the use of the liquid:

RUMP ROAST BROOKS

a 4- to 5-pound boneless beef rump roast
10 garlic cloves, quartered
5 medium onions, halved
6 cups water
1/3 cup plus 2 tablespoons all-purpose flour
1/4 cup vegetable shortening

Season roast with salt and pepper. Press garlic all over roast and wrap well
in plastic wrap. Chill roast at least 12 hours and up 10 1 day.
Preheat oven to 350°F. Let roast stand at room temperature 30 minutes.

While roast is standing, in a large saucepan simmer onions in water,
covered, until tender, about 20 minutes. Pour mixture through a large sieve
into a bowl, pressing on solids, and reserve onion broth.

Unwrap roast and discard garlic. Dredge toast completely with 1/3 cup flour,
shaking off any excess flour. In a large Dutch oven heat shortening over
moderately high heat until hot but not smoking and brown roast on all sides.
Add 1/2 cup reserved onion broth and braise, covered, in oven, turning roast
every 40 minutes, 2 hours. Add 2 cups onion broth and braise, covered, 45
minutes to 1 hour more, or until roast is very tender.

Transfer roast to a cutting board, reserving braising liquid in Dutch oven,
and let stand, covered loosely, while making gravy. In a small bowl stir
together with a fork remaining 2 tablespoons flour and 1/3 cup onion broth
until smooth. Bring reserved braising liquid to a boil and add flour mixture
in a stream, stirring until smooth. Simmer gravy until thickened, adding
enough onion broth to thin to desired consistency.

Serve rump roast with gravy.

Serves 8.

Gourmet
Sugar & Spice; Shirley Brooks Laseter
January 1997


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