Roast recipes

jennre

I have always used a slow cooker for my roast but since my slow cooker is jacked up, I was wondering if any anyone could help me out on how to cook it in the oven.  Oven temp?  For how long?  Do you put any herbs or spices on it?  TIA ladies.  Bri makes it a lil difficult to go through recipe books or browse online for one.  Oh, and it's a rump roast if that makes any difference.

MrsAO

If I cook a roast in the oven, here's what I do...

Rub the roast down w/ black pepper and garlic powder. (Use whatever seasonings you like!)

Cover the bottom of your roasting pan with water...add a package of onion soup mix. (This is why I don't salt the meat...the soup mix has so much)

Bake at 350 degrees for 2 hours...periodically basting w/ the pan liquid.

I also add potatoes and carrots in the last hour or so...

This usually turns out very tender for me. I hope it works for you. I'm sure the other ladies have suggestions as well.

wilma007

I have this recipe which my mom uses for hers. I have fixed it once - we do really like it but it?s easier to fix what we eat or have in the crock pot for us so we have it when we go home to my moms. Here it is for your pleasure. First thing is to (Pre-Heat) oven to 325 degrees. Start with a nice 5-? to 6 lb boneless Sirloin Tip Roast. Dampen roast with water then sprinkle with Adolph?s Meat Tenderizer. Pierce into roast.  Place fat side down in your roasting pan. Add one large onion sliced (as if for hamburgers) then place these sliced rings on meat. In a small to medium mixing bowl - add ? cup water, ? cup red wine* vinegar, 1 pkg. onion soup mix, 1-8 oz can mushrooms, 3 Tbs. Worcestershire Sauce, 4 Tbs. Heinz 57 Steak Sauce, 4 Tbs. A-1 Steak Sauce, 2 small onions chopped, 1 tsp. ground black pepper. Wisk/mix all these ingredients well and pour over roast. Now place roast in oven let bake for 30 minutes un-covered. Then remove re-baste with liquor from roasting pan. Cover lightly with aluminum-foil (shiny side down) toward roast. Reduce heat to 300 degrees and bake one hour. Remove from oven. Uncover carefully so as not to get a steam burn. Re-baste, cut into meat check for doneness. If you like yours toward medium to well done side then re-cover, return to oven for another hour (see note). (Note: For added convenience add 5 lager potatoes cut into bite size chunks, a pound bag of carrots peeled and cut into bite size chunks, and several stalks of celery cut also into these bite size chunk add all these when you put the meat in for the second hour.) Good Luck on this. * You can use real wine instead of wine vinegar if you prefer but, use a good red wine NOT white.