Rate this recipe
4.5/5
(13 Votes)
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Ingredients
- 2.5-3 pound rump roast
- 1 quart beef broth or stock
- 3 ribs of celery diced
- 1 medium onion thinly sliced
- 8 ounces fresh mushrooms sliced
- 3 tablespoons Italian Seasoning
Details
Servings 8
Level of difficulty Average
Preparation time 2900mins
Cooking time 270mins
Cost Average budget
Preparation
Step 1
Place roast in the bottom of a zip top bag. Add the remaining ingredients in order listed. Close bag and refrigerate, preferably for two days. Turn roast over at least twice throughout the marinating process.
Step 2
Preheat oven to 350° F.
Step 3
In a 3 quart baking dish, place roast and the marinade. Bake for 2½ hours or until tender.
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Chef Tips and Tricks
VIDEO: Tasty Beef Tomato Pockets
Looking for an easy snack or party appetizer? These little beef pockets are a pinch!
Ingredients
Dough:
- 2 cups flour
- 1 cup olive oil
- 2 tbsp sugar
- 2 tsp salt
- 1/4 cup milk
- Water
Filling:
- 1 onion, diced
- 1 lb ground beef
- A pinch of salt
- 1/2 cup water
- 1 cup tomato sauce
Method
- Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
- In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.
- Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat.
- Dust a flat surface with flour, and roll out the dough into a flat sheet.
- Use a ramekin or cup to cut out circles.
- Add a dollop of beef-tomato mixture to the center of each circle.
- Pinch the dough into a little pocket.
- Bake in the oven at 350° F for 15 minutes.
- Enjoy!
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