Coog's Finest On Rump Roast
INGREDIENTS:
1 Garlic
1/2 Green Pepper cut in strips
1/2 Onion cut in slices
2 Tbs. Vegetable Oil
1.Cut-up 1 clove of Garlic into 4 pieces with sharp knife punch 4 holes in Roast, then place garlic pieces in holes.
2.Coat the roast with Coog's Finest Chicken Seasoning Coating Mix.
3.In heavy skillet, brown the Rump Roast slowly on all sides in a small amount of hot shortening or vegetable oil about 2 Tbs.
4.After braising the Rump Roast, place the Roast in a deep baking dish or Dutch Oven with all but about 1 Tbs. of fat. NOTE: Save the 1 Tbs of fat for the gravy.
5.Place green pepper and onions around roast, cover tightly And cook at 325 F for 2-2 ½ hrs. The last half hour uncover so that roast will get a slight crust.
1 Garlic
1/2 Green Pepper cut in strips
1/2 Onion cut in slices
2 Tbs. Vegetable Oil
1.Cut-up 1 clove of Garlic into 4 pieces with sharp knife punch 4 holes in Roast, then place garlic pieces in holes.
2.Coat the roast with Coog's Finest Chicken Seasoning Coating Mix.
3.In heavy skillet, brown the Rump Roast slowly on all sides in a small amount of hot shortening or vegetable oil about 2 Tbs.
4.After braising the Rump Roast, place the Roast in a deep baking dish or Dutch Oven with all but about 1 Tbs. of fat. NOTE: Save the 1 Tbs of fat for the gravy.
5.Place green pepper and onions around roast, cover tightly And cook at 325 F for 2-2 ½ hrs. The last half hour uncover so that roast will get a slight crust.
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