Need help cooking rump roast.... Thanks

here you go:

Beef, Roast, Rump. Sauerbraten Mit Ingwer Kuchen Sosse (Saurebraten & Gingersnap Gravy)


INGREDIENTS:
4 lbs rump roast; beef, boneless
1/2 cup cider vinegar
2 onions, thinly sliced
1/4 cup vegetable oil
8 peppercorns
1/2 tsp salt
4 cloves , whole
2 cups water, boiling
1 bay leaf
10 gingersnaps
1 cup white vinegar, mild
1/2 cup sour cream
1 cup water
1 Tbs unbleached flour



Procedure:
1 Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade.
2 In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
3 In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated platter and pour extra sauce over it.


Servings: 10

Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, Wise One, 09/23/07

We do this in a dutch oven with a chuck roast and it turns out great. A rump roast I imagine would even be better.

The cook takes from 5 to 6 hours in the egg and if using for sandwhichs or pulled beef I try to keep the meat cooking at 225° for about an hour. The meat can be easily cut with a spoon and is very close to fall apart.

I have posted the recipe 4 or 5 times, if you would like a copy email me and I will be happy to send it off ot you or anyone one else that might want it.

It is an easy cook and is often our Sunday dinner.

GG

Thirdeye - thanks much for the post.  Best recommendation I've seen on a rump roast.  Trying it tomorrow!