ITALIAN BEEF
One 3-4 lb roast beef (rump roast or sirloin tip)
1 jar pepperochini peppers, juice & all
1 can beer
1 can beef bouillon
Combine all ingredients in a large crockpot. Cook on high 30 minutes; reduce heat to low. Cook until beef is tender. For supper, start cooking before work. If you want it for luch cook at bedtime.)
Remove meat from juices, slice thinly & return to pot. Serve on hoagie buns & dip sandwiches in juice.~~

Asian Pot Roast

1 clove garlic -- minced
1 1/2 teaspoon peeled, minced gingerroot
1 teaspoon salt
1/4 teaspoon Chinese five-spice powder
1 (4- to 4 1/2-pound) boneless chuck roast
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sherry
2 tablespoons vegetable oil
1 1/2 cup water
3 medium potatoes -- peeled and cubed
3 carrots -- scraped and cut into 2-inch pieces
1 stalk celery -- cut into 2-inch pieces
1 onion -- cut into wedges
2 tablespoons cornstarch
1/4 cup cold water
2 green onions -- chopped
Directions:

Combine first 4 ingredients; stir well. Rub garlic mixture over entire surface of roast. Place roast in an ungreased 13 x 9 x 2-inch dish. Combine soy sauce, brown sugar, and sherry; pour marinade mixture over roast. Cover and marinate refrigerator 30 minutes, turning once.

Remove roast from marinade, reserving marinade. Brown roast in oil in a large Dutch oven over medium heat. Pour reserved marinade and 1 1/2 cups water over roast. Bring to a boil; cover, reduce heat, and simmer 2 hours.

Add potato, carrot, celery, and onion. Cook an additional 30 minutes or until vegetables are tender. Remove roast and vegetables to a serving platter, reserving pan juices. Set roast and vegetables aside, and keep warm.

Combine cornstarch and 1/4 cup water, stirring until smooth. Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly. Serve roast with warm sauce.

Ginger's Italian Beef is great!

I always use rump roast for potroast, my German MIL taught me that it was the best cut. I don't have a recipe - I just brown the meat and add some garlic, onions and wine or beer and beef stock and let it braise for 2-3 hours, then thicken the gravy. I love it!

I do a rump roast like Woody does.....but I also add a bay leaf or 2 and the tiniest pinch of curry powder to the cooking liquid.
Linda C

Thanks, Woodie. Your pot roast is the kind I like but use chuck if I can get it. I'll try it with rump next time I'm in the mood.

Thanks for your hints & recipes. I know that in the past I've made pot roast out of the rump roast cut. But it had been so long ago that I chalked it up to my fear of roasting beef. I thought that maybe rump roast should be dry roasted in the oven and I don't do that very well. I'm looking forward to trying the recipes.

We really enjoy Ginger's Italian Beef here too. I have a 7 Bone roast that I'm going to cook tomorrow after we go looking for new living room furniture.

I made a chuck roast in the pressure cooker last nite and it came out tough still. Cooked for 1 hr. Wonder what went wrong? The veggies were mush.

I used to make Rump Roast a lot but can't seem to find it in the market these days. My recipe is extremely simple, it's not really even a recipe, but a procedure that brings out the full flavor of the meat. It makes killer gravy if you want gravy.

Preheat oven to 425 degrees - make certain the oven is at the 425 before you begin to roast.

1 rump roast (if you can still get a watermelon cut, it
is good)
several cloves of garlic, sliced into slivers
salt and pepper.

Make slits in the meat with a small knife and inject the garlic slivers all around the roast.

Rub salt and pepper all over the roast and place on a rack in a shallow non stick pan and place in the center of the oven. Roast at 425 degrees for 30 minutes and then reduce the temperatur to 325 degrees until you reach the desired temperature. Just don't let it get to the well done stage. It will get too tough and won't be as good cold for sandwiches. I usually take it out when it is almost medium.

Remove meat from oven and let it sit for 20 minutes with a foil cover over it to absorb the juices.

If you make this in a non stick pan, you can easily remove all the good crusty bits from the pan and I mean anything that is crusted on the pan, even on the sides and place them in a saucepan for the gravy.