Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Beef: Dutch Oven Rump Roast




Source of Recipe


unknown


List of Ingredients




1-3 to 4 lb rump roast
2 tbsp real bacon bits
1-tbsp of margarine
1-large sweet onion
1-beef bouillon cube
1-can of Beef Mushroom Soup
1-small can of mushrooms

2 cups of cooked wide egg noodles


Recipe



Start 25 coals and wait until there is a dusty coating. Set 12" Dutch Oven
on 15 coals and sear the rump roast on all sides in Margarine. Add bacon
bits and stir around; quarter the onion and add to the oven; slowly pour 1/4
cup of hot water and bullion cube over the roast. Cover and place 10 coals
on top of lid. Cook for about an hour. Remove from heat, and whisk away
coals off lid. Start up another 15 coals until dusty. Add Beef Mushroom Soup
and can of mushrooms with juice, to the Dutch oven. Cover with lid, and cook
on coals for about 45 minutes. Boil water in another pot and cook noodles;
drain. Remove oven from coals. Take the roast out of oven and place on a
plate; slice beef, and serve with noodles and spoon the mushroom sauce on
top.

NOTE: If you want to add vegetables to the roast, add in the second stage of cooking.