I want to cook a romantic dinner. He loves rump roast know any good recipes?

Question

Any tips on how to make it more romantic?

Also I need oven recipes I don't have a crock pot.

I would also like to marinade it.

All answers would be greatly appreciated!

Answer 1

Container: roasting pan, baking sheet, platter, small bowl

Serving Description: 2, 1/2 inch slices

Servings: 8

Ingredients

-   4 red skinned potatoes - cut into fourths

-   4 large carrots - cut into thirds

-   1 teaspoon seasoned salt

  olive oil to coat

-   2 tablespoons fresh rosemary - chopped

-   1 cup beef stock or broth

-   2 bay leaves

-   1 onion - sliced into wedges

-   3 1/2 pounds rump roast



Directions

Preheat oven to 450°.

Place cut potatoes and carrots on baking sheet that has been covered in foil, season with salt and sprinkle olive oil over all.

Mix to evenly coat.

Sprinkle on rosemary.

Place in the oven and roast for 20 minutes.

Meanwhile, place the rump roast in roasting pan.

Season with salt and pepper.

Sprinkle onions around roast.

After vegetables have roasted for 20 minutes, place around roast in roasting pan.

Add one cup of beef broth.

Roast at 450° for another 20 minutes then reduce heat to 300° and roast meat and vegetables until a meat thermomenter registers 130° for medium/rare meat and vegetables are golden. Do not cover while cooking.

Transfer meat and vegetables to a serving platter, cover loosely with foil to keep warm until serving

Answer 2

Rump roast is marinated then roasted.

Cook Time: 2 hours

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.