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    I have a 3 1/2lb. round bottom rump roast.How should I cook it?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I have a 3 1/2lb. round bottom rump roast.How should I cook it?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I have a 3 1/2lb. round bottom rump roast.How should I cook it?),it will help you,my kids.

would like to cook in oven.
What's the best way?

Answers:
Lil Mz Cj CAN YOU TELL ME HOW HER QUESTION WAS DUMB? GET A LIFE AND TO YOU TRY www.allrecipes.com and put in rump roast

Other Answers:
dumb question but thank u for the 2 points

Marinated Rump Roast

Rump roast is marinated then roasted.
INGREDIENTS:

3/4 cup water
1/3 cup soy sauce
2 tablespoons sugar
1 teaspoon ground ginger
1 teaspoon dried leaf thyme, crushed
1 clove garlic, minced
1 boneless rump roast, about 3 pounds

PREPARATION:

Combine water, soy sauce, ginger, sugar, thyme, and garlic in a large, sealable, food storage bag (large enough to hold rump roast). Pierce rump roast all over with fork; place in bag. Close bag and turn to coat rump roast thoroughly.

Seal and refrigerate rump roast at least 4 hours or overnight. Turn bag occasionally. Remove rump roast from bag; return marinade to refrigerator. Place rump roast on a rack in shallow pan. Roast rump roast, uncovered, at 325° for about 2 hours, basting with marinade during the last 30 minutes. Strain remaining marinade and add 2 tablespoons of water; bring to a boil in a saucepan and boil for 1 minute. Spoon marinade over sliced rump roast to serve. Rump roast serves 6 to 8.

a 4- to 5-pound boneless beef rump roast
10 garlic cloves, quartered
5 medium onions, halved
6 cups water
1/3 cup plus 2 tablespoons all-purpose flour
1/4 cup vegetable shortening

Season roast with salt and pepper. Press garlic all over roast and wrap well in plastic wrap. Chill roast at least 12 hours and up 10 1 day.

Preheat oven to 350°F. Let roast stand at room temperature 30 minutes.

While roast is standing, in a large saucepan simmer onions in water, covered, until tender, about 20 minutes. Pour mixture through a large sieve into a bowl, pressing on solids, and reserve onion broth.

Unwrap roast and discard garlic. Dredge toast completely with 1/3 cup flour, shaking off any excess flour. In a large Dutch oven heat shortening over moderately high heat until hot but not smoking and brown roast on all sides. Add 1/2 cup reserved onion broth and braise, covered, in oven, turning roast every 40 minutes, 2 hours. Add 2 cups onion broth and braise, covered, 45 minutes to 1 hour more, or until roast is very tender.

Transfer roast to a cutting board, reserving braising liquid in Dutch oven, and let stand, covered loosely, while making gravy. In a small bowl stir together with a fork remaining 2 tablespoons flour and 1/3 cup onion broth until smooth. Bring reserved braising liquid to a boil and add flour mixture in a stream, stirring until smooth. Simmer gravy until thickened, adding enough onion broth to thin to desired consistency.

Serve rump roast with gravy.

Serves 8.
Gourmet
Sugar & Spice; Shirley Brooks Laseter
January 1997

Adjust this to the weight of you roast!

Soak roast in a bowl fill of beer for a night.
Put in roast tray garnish with black pepper, salt, crushed garlic, thyme and corriander
throw in oven for about 1 half hours at 180 deg. cen.
use marinate over roast every 10minute.
take out and let to rest
then eat



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