standing rump roast recipes

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- unsalted butter and 1 tablespoon all-purpose flour

Garnish: chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
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- of fat removed
1 tablespoon vegetable oil
5 pounds russet (baking) potatoes (about 10)
1 1/2 pounds Portobello mushrooms, wiped clean
1 3/4 cups beef broth (a 15 1/2-ounce can)
1 cup water
a beurre manié
- made by kneadin
- For seasoning mixture
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 garlic cloves, chopped
1 1/2 teaspoons coarse salt
1 teaspoon freshly ground black pepper

a 3-rib standing beef rib roa

- 3 lbs beef roast (holiday roast, eye of round, rump roast etc.)
- 2 tablespoons oyster sauce (optional)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1/2 teaspoon Tabasco sauce
- 1/4 cup lime juice
- 1 teaspoon ground cumin

- 1 tablespoon sherry wine
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 1/2 teaspoons cracked black pepper
- 2 tablespoons butter
- 5 teaspoons oregano
- 3/4 cup minced shallots
- 1/3 cup orange juice
- 7-8 lbs standing rib roast
- 1 1/2 cups diced red onions
- 1 teaspoon grated orange zest
- 1 1/2 cups diced yellow onions
- 2 tablespoons packed light brown sugar
- 1 teaspoon salt

- 16 ounces Coke (I use Barqs Root Beer. This has been my favorite)
- 1 pot roast (You can use the rump roast or any other type of roast)
- 1 envelope of lipton dry onion soup mix

- 1 Spanish onion
- 1 slice white bread
- 4 (150 g) rump steak
- 300 ml milk
- salt
- 100 g basil
- 2 cups vegetable oil
- 1 ripe tomato
- fresh ground black pepper
- 6 tablespoons self raising flour
- 4 sun-dried tomatoes packed in oil
- 1 tablespoon olive oil
- 2 teaspoons snipped chives
- 12 capers

- 4 small carrots
- 1/2 cup water
- 1 small onion
- 4 medium potatoes
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- nonstick cooking spray
- 1/2 teaspoon beef bouillon granules
- 2 tablespoons flour
- 2 lbs beef round rump roast or chuck arm pot roast
- 1 stalk celery
- 1/4 cup cold water

- 1 frozen rump roast or eye of round roast
- 2 (14 ounce) cans of whole white potatoes
- 2 (2 ounce) envelopes dry onion soup mix
- 3 (10 1/2 ounce) cans cream of mushroom soup