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Man, what a rump roast!! I made this last night for my family and it was EXCELLENT. I substituted beef broth for the water, heating it up with some onions, and it was fabulous. I rubbed the meat with seasoning salt, black pepper and garlic powder after oiling it.

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MsNeta April 05, 2004

Absolutely outstanding! Juicy..delicious..great recipe. Easy to make. Thanks for a keeper.

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Lizard1 December 29, 2003

This was absolutely fantastic -- juicy, perfect roast. I roasted it 10 minutes at 500 degrees, then only about 40 minutes more at 350 for a slightly less than 3 lb roast. I appreciate the suggestion to use a thermometer! I couldn't believe this cut came out so tender in so little time. I was afraid when searching for recipes that I'd have to settle for "pot roast" but really wanted it rarer for au jus sandwiches. Thanks so much!!!

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CajunBaby December 12, 2006

While the roast was just okay, I too felt the timing is off. Mine was barely pink. I think maybe the times are too long.

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Jockey July 19, 2005

This produced a very tender beef roast, however it was done in much less time than the recipe states. Mine was overdone in an hour and it's a good thing I checked it with a thermometer. Seems like the 500° start needs less time for it to be cooked to medium. I will try this again and judge accordingly on the timing. Loved how brown the roast became. Thanks.

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Marie June 04, 2004
Juicy Roast Beef