You are here

Beef Rump Roast With Barbecue Sauce

Blender.Splendor's picture
Ingredients
  Rolled beef rump roast 5 Pound
  Shortening 3 Tablespoon
  Wine vinegar/Cider vinegar 1⁄3 Cup (5.33 tbs)
  Castup/Chili sauce 1⁄2 Cup (8 tbs)
  Liquid smoke seasoning 1 Teaspoon
  Salt 2 Teaspoon
  Garlic 1 Clove (5 gm), quartered
  Onion 1 Small, sliced, quartered
  Celery stalks 1 , cut into 1/2-inch length pieces
  Water 1 Cup (16 tbs)
  Barbecue sauce 1⁄4 Cup (4 tbs) (For Serving)
Directions

GETTING READY
1) Preheat the oven to 350F.

MAKING
2) In a heavy Dutch oven, heat the shortening. Add in the beef rump roast and brown well on all sides.
3) Into the blender, add in the wine or vinegar, catsup or chili sauce, liquid smoke, salt, garlic, onion and celery. With the puree blade, blend for a few seconds till all the ingredients are finely chopped.
4) Pour the blended mixture into the Dutch oven over the roast. Cover the dish. Transfer into the oven and cook for about 2 1/2 hours. The meat must be fork-tender by the end of this time.
5) Keep basting the meat with the sauce around it. After 1 hour turn over the roast.

SERVING
6) Serve the Beef Rump Roast hot with barbecue sauce on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Party, Healthy
Cook Time: 
150 Minutes
Servings: 
6

Rate It

Your rating: None
3.9875
Average: 4 (16 votes)