beef rump roast au jus

Name: Beef Rump Roast Au Jus
Cook time: 2 h
Yield: 6
Ingredients: 1 - 4 lb oblong-shaped rump roast (sirloin-tip roast); 1 - envelope (4 serving size) beef onion soup mix (lipton); 2 teaspoon(s) paprika; 2 - celery stalks cut up; 1/2 cup(s) water

(1 RATING)

63 Pinches

Cecelia Anderson

Cleveland, OH

Updated on Dec 5, 2012

This recipe is from the 70's. I made this before my kids were born. This roast is so good and so incredibly easy to fix.

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prep time

cook time 2 Hr

method ---

yield 6 to 8

Ingredients

1 - 4 lb oblong-shaped rump roast (sirloin-tip roast)
1 - envelope (4 serving size) beef onion soup mix (lipton)
2 teaspoons paprika
2 - celery stalks cut up
1/2 cup water

How To Make beef rump roast au jus

Step 1

Preheat oven to 325 degrees

Step 2

Wipe roast surface with paper towel and season with soup mix by rubbing thoroughly on all sides; season with paprika on all sides. (For an especially flavorful roast, season and let stand covered in the refrigerator overnight).
Step 3

Place celery pieces on top of roast.
Step 4

Place roast fat side up in roasting pan and add water to cover bottom of pan. Cover with foil and cook for approximately 2 hours in preheated 325-degree oven.
Step 5

Then remove foil and let roast brown for 1/2 hour more. When roasted to desired doneness, slice and serve hot or cold. Makes six to eight servings. Meat is well done when it reaches 170 degrees Fahrenheit internal temperature.
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