ADVERTISEMENT
- Real Recipes from Real People -

rump roast revisited

Misc.

Hi! I'm sorry to leave out so many details....I use a can of Campbells' french
onion soup and dump it,undiluted, on the roast before I put it in. Cover the
roast and bake at 350 f. for at least an hour-depending how big your beef is.
Check it once or twice, baste the roast, add a little water to the pan if all
the moisture evaporates. You have great makings for gravy there after you
remove the roast. Let it set for 10 minutes before you slice. Leftover
slices-I put in the gravy and refrig. covered. It's great rewarmed as is or as
hot roast beef sandwiches.
I've cooked this simple recipe when I've catered a roast beef business dinner
and it didn't fail me!
I find the dry soup mix to be too salty and I don't like the taste of
freeze-dried onions,so I don't reconstitute itand use it. I save up coupons and
stock up on the more expensive soups that I use as ingredients.


MsgID: 0038119
Shared by: debra/northern n.y.
In reply to: ISO: Debra/northern n.y.--need more info plea
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Saralyn
2
  debra/northern n.y.
3
  Saralyn
4
  debra/northern n.y.
5
  Hobbs
ADVERTISEMENT
Random Recipes
  • Diet Coke Cake - Jonette is right!
  • I made this with white cake mix, (Duncan Hines) and diet root beer today YUM! I doubt if I will ever make a cake mix again with eggs and oil. The result was very moist, I'm having trouble keeping away from...
  • Spring Pasta with Asparagus
  • SPRING PASTA WITH ASPARAGUS 12 ounces fresh or dried angel hair pasta, uncooked Olive oil-flavored cooking spray 1 small red onion, finely chopped (1 cup) 8 medium asparagus, cut in 1/2-inch slices 1/2 cup frozen b...
  • Mayonnaise Rolls
  • MAYONNAISE ROLLS 1 c. self-rising flour 2 tbsp. mayonnaise 1/2 c. sweet milk Mix all ingredients. Pour into greased muffin tins. Bake at 450 degrees for 10 minutes or until golden brown. Makes 8 rolls....
ADVERTISEMENT
  • Deborah Madison's Fresh Tomato Sauce
  • DEBORAH MADISON'S FRESH TOMATO SAUCE 3 pounds ripe tomatoes, cored, quartered 3 tablespoons chopped basil or 1 tablespoon chopped marjoram Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil or b...
  • No Ricotta Lasagna (using mozzarella and Velveeta)
  • Edna, I'm not too sure about a lasagna made with Velveeta, but here's another recipe without ricotta. NO RICOTTA LASAGNA 1 to 2 lb. hamburger onion, chopped (optional) 1 (8 oz.) can tomato paste 1 (28 oz.) can whole ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • rump roast revisited
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!