Fri 13 Feb 2009
Roasted Rump
Posted by micki under What's For Supper?
[3] Comments
A Little Wine, A Little Rump
While you busy yourself with all your other Valentine’s details, why not let the crockpot juice up your rump? As I drove the kids to school today, I heard that mint was thought to be an aphrodisiac, so I decided that definitely needed to go in the crockpot with the merlot and rosemary. All day long, my husband has been lifting the lid off the crockpot just to get a whiff of my secret concoction. Heehee. See the recipe…
Roasted Rump
3 lb. angus rump roast
Seasoned salt
1 tsp. minced garlic (from jar is fine)
2 T. olive oil
8 c. water
1 c. wine
2 T. dried minced onion
3 tsp. salt
1 tsp. pepper
2 tsp. mint flakes
2 tsp. rosemary
8 little red potatoes
Trim excess fat from roast, and sprinkle all sides with seasoned salt. Toss in skillet with olive oil and garlic and brown on all sides over medium-high heat.
After browning, place in large crockpot with remaining ingredients and cook on high for 8 hours. Serve au jus style with little custard cups filled with crockpot juices.
February 15th, 2009 at 11:04 am
I think that I will try to rump roast! I found you through Armen and wanted to ask you about salmon recipes for salmon from a can. Any suggestions? Thanks! April
February 16th, 2009 at 10:16 am
Well, welcome to my little corner April! There are a number of ways I would use canned salmon. 1.) Salmon salad (like tuna salad), 2.) Salmon Cakes (like crab cakes), 3.) over cold bow tie pasta in a vinaigrette with cherry tomatoes, chopped onion, red peppers and black olives, and any other preferred veggies, 4.) In a tortilla wrap with herbal cream cheese spread, red peppers, onions, possibly sprouts…you could then cut into pinwheels and make hors d’ouevres.
February 21st, 2009 at 9:05 pm
THANKS!! I appreciate the suggestions and shall begin this week! Thank you. April