The rump roast was perfect. One of the best things about having it in the
oven all day was that I wasn't stressing about whether it was going to be
rare enough, 'cause that wasn't about to happen! The gravy was really good
too. I'd make it again. Especially for my mother-in-law who likes beef
that way.

Elaine

On Mon 06 Mar 2006 06:49:11a, Thus Spake Zarathustra, or was it elaine?

> The rump roast was perfect. One of the best things about having it in
> the oven all day was that I wasn't stressing about whether it was going
> to be rare enough, 'cause that wasn't about to happen! The gravy was
> really good too. I'd make it again. Especially for my mother-in-law
> who likes beef that way.

Thanks, Elaine. I'm really glad it turned out well for you and that you
liked it. Thanks for the feedback.

--
Wayne Boatwright Õ¿Õ¬

On Mon 06 Mar 2006 09:42:48a, Thus Spake Zarathustra, or was it biig?

>
>
> Wayne Boatwright wrote:
>>
>> On Mon 06 Mar 2006 06:49:11a, Thus Spake Zarathustra, or was it elaine?
>>
>> > The rump roast was perfect. One of the best things about having it
>> > in the oven all day was that I wasn't stressing about whether it was
>> > going to be rare enough, 'cause that wasn't about to happen! The
>> > gravy was really good too. I'd make it again. Especially for my
>> > mother-in-law who likes beef that way.
>>
>> Thanks, Elaine. I'm really glad it turned out well for you and that
>> you liked it. Thanks for the feedback.
>>
>> --
>> Wayne Boatwright Õ¿Õ¬
>
> Wayne, would you use that method for a boneless blade roast? I have
> one in the freezer thats slated for later in the week....tia...Sharon

Certainly you could, and I have. Any cut that you would consider using to
make a pot roast works well in that recipe. I've even used it with
brisket. Is your roast around 3 lbs or more? I've never tried it with a
roast much less than 3 lbs. It would probably work for smaller roasts,
but the time might need to be adjusted.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright wrote:
>
> On Mon 06 Mar 2006 09:42:48a, Thus Spake Zarathustra, or was it biig?
>
> >
> >
> > Wayne Boatwright wrote:
> >>
> >> On Mon 06 Mar 2006 06:49:11a, Thus Spake Zarathustra, or was it elaine?
> >>
> >> > The rump roast was perfect. One of the best things about having it
> >> > in the oven all day was that I wasn't stressing about whether it was
> >> > going to be rare enough, 'cause that wasn't about to happen! The
> >> > gravy was really good too. I'd make it again. Especially for my
> >> > mother-in-law who likes beef that way.
> >>
> >> Thanks, Elaine. I'm really glad it turned out well for you and that
> >> you liked it. Thanks for the feedback.
> >>
> >> --
> >> Wayne Boatwright Õ¿Õ¬
> >
> > Wayne, would you use that method for a boneless blade roast? I have
> > one in the freezer thats slated for later in the week....tia...Sharon
>
> Certainly you could, and I have. Any cut that you would consider using to
> make a pot roast works well in that recipe. I've even used it with
> brisket. Is your roast around 3 lbs or more? I've never tried it with a
> roast much less than 3 lbs. It would probably work for smaller roasts,
> but the time might need to be adjusted.
>
> --
> Wayne Boatwright Õ¿Õ¬
> ________________________________________
>
> Okay, okay, I take it back! UnScrew you!

Its just under 2.5 lbs. I guess, though, that at that low temp you
could almost go forever.....lol....Sharon

On Mon 06 Mar 2006 01:54:21p, Thus Spake Zarathustra, or was it biig?

>
>
> Wayne Boatwright wrote:
>>
>> On Mon 06 Mar 2006 09:42:48a, Thus Spake Zarathustra, or was it biig?
>>
>> >
>> >
>> > Wayne Boatwright wrote:
>> >>
>> >> On Mon 06 Mar 2006 06:49:11a, Thus Spake Zarathustra, or was it
>> >> elaine?
>> >>
>> >> > The rump roast was perfect. One of the best things about having
>> >> > it in the oven all day was that I wasn't stressing about whether
>> >> > it was going to be rare enough, 'cause that wasn't about to
>> >> > happen! The gravy was really good too. I'd make it again.
>> >> > Especially for my mother-in-law who likes beef that way.
>> >>
>> >> Thanks, Elaine. I'm really glad it turned out well for you and that
>> >> you liked it. Thanks for the feedback.
>> >>
>> >> --
>> >> Wayne Boatwright Õ¿Õ¬
>> >
>> > Wayne, would you use that method for a boneless blade roast? I
>> > have one in the freezer thats slated for later in the
>> > week....tia...Sharon
>>
>> Certainly you could, and I have. Any cut that you would consider using
>> to make a pot roast works well in that recipe. I've even used it with
>> brisket. Is your roast around 3 lbs or more? I've never tried it with
>> a roast much less than 3 lbs. It would probably work for smaller
>> roasts, but the time might need to be adjusted.
>>
>> --
>> Wayne Boatwright Õ¿Õ¬ ________________________________________
>>
>> Okay, okay, I take it back! UnScrew you!
>
> Its just under 2.5 lbs. I guess, though, that at that low temp you
> could almost go forever.....lol....Sharon
>

It should work. You might consider cutting back on the time by an hour.
Yes, that temperature is not much more than keeping it warm. <g>

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

On 6 Mar 2006 16:40:46 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> rummaged among random neurons and
opined:

>Thanks, Elaine. I'm really glad it turned out well for you and that you
>liked it. Thanks for the feedback.

Dang! I missed the original recipe, Wayne. Would you mind reposting?
Nothing I like better than a meal I can start before I leave for work.
TIA.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

On Mon 06 Mar 2006 07:13:08p, Thus Spake Zarathustra, or was it Terry
Pulliam Burd?

> On 6 Mar 2006 16:40:46 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> rummaged among random neurons and
> opined:
>
>>Thanks, Elaine. I'm really glad it turned out well for you and that you
>>liked it. Thanks for the feedback.
>
> Dang! I missed the original recipe, Wayne. Would you mind reposting?
> Nothing I like better than a meal I can start before I leave for work.
> TIA.

Terry, this is what I posted. Hope you enjoy it!

Forget It Roast

4 Pounds Beef Chuck, Round, or Rump Roast
1 Package Onion Soup Mix
Heavy Duty Foil

Use two long sheets of foil. Sprinkle onion soup on roast, after placing
it in center of foil. Wrap roast loosely, but secure enough to hold the
juices in. Place in large pan.

Bake 9 hours at 225 degrees. Remove from oven and let sit for at least
half an hour before serving.

Notes:

Herbs may be added, if desired. A bay leaf, a splash of Worcestersauce
sauce or soy sauce. Do not add any other liquids.

If the roast is served still warm from the oven, it must be served in
chunks, as it is too tender to slice.

The roast may be chilled overnight right in the foil. It can be neatly
sliced while chilled, arranged in a baking dish, covered with gravy, and
reheated gently before serving. It is at least as good, if not better,
served this way.

The juices make an excellent base for gravy, and should be diluted by at
least half as much or more of water, to taste. If the roast is chilled,
the juices will become jellied. Scrape away from the meat into a
saucepan, mix with water, and thicken with a roux (or not).


--
Wayne Boatwright o¿o
____________________

BIOYA