Rump Roast

Adding just 2 bottles of salad dressing is all it takes to make this fabulously delicious roast. Have egg noddles on the side.

About a 5 lb. rump roast
1 8 oz. bottle Italian salad dressing
1 8 oz. bottle Italian Parmesan or Parmesan Peppercorn salad dressing

Place beef in a large bowl, make slits all over, about 1 inch deep with knife or prong fork, then pour Italian salad dressing over. Cover with plastic wrap and place in fridge for minimum of 4 hours or longer – overnight is ideal.  Preheat your oven to 275 degrees. Drain meat from bowl and place on rack in pan, fat side up, while oven is preheating. Slowly pour the Parmesan salad dressing over, cover. Place in oven for 5 hours, basting occasionally. Remove meat to a cutting board and let meat sit for about 10 minutes before you slice and serve. Meanwhile make gravy from pan drippings.

Alternately you could use a slow cooker.

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