The reviewer gave this recipe 2 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 11, 2007
I'm not having much luck lately with beef roasts! This rump roast turned out so tough and unflavored! 3lb roast was done in 2 hours, but the red potato, carrot and onion chucks were still raw after 1+hr in the oven. The gravy was pretty onion-y but OK - I poured the gravy in to tupperware while hubby made a run for the border.
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Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 23, 2007
This is terrific! We don't like cream of mushroom soup, so I used a can of cream of celery, some beef broth, L&P Worcestershire, and the dry onion soup mix. Added in carrots, several quartered potato, and one large onion cut into chunks. Roast was moist and the gravy was decicious! Even the kids ate the veggies (and that never happens!) - Thanks for this one, it's a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 18, 2007
This recipe makes a tender delicious roast and a very nicely flavored gravy. It you toss in some carrots, potatoes and rutabaga during the last hour of cooking, you'll have a complete meal.Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 15, 2007
Delicious, my husband loved it and he can be very picky!!! Wonderful recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 11, 2007
We may never make pot roast on the stove again! I added carrots and one quartered onion to the pan under the meat and let them cook in the gravy - we didn't have any leftover veggies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 10, 2007
Great recipe! I didn't have any vermouth, so I substituted 1 cup of beef stock.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 9, 2007
The flavor on this was delicious, but it cooked ALOT faster than in the recipe. Just be aware of this if you want to make it.
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Cooking Level: Intermediate

Home Town: Waynesboro, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 4, 2007
It was wonderful! I used an eye pot roast which I browned in margarine. I added 1/2 cup beef broth to the original mixture and cooked in the oven for 1 3/4 hours. Then I added 3 quartered new potatoes, a handful of peeled baby carrots and 1/2 lb. of sliced baby bella mushrooms. Also added a little more beef broth and cooked for an additional hour at 325. It sliced beautifully and was absolutely delicious. My husband and I ate most of it!
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Glenwood, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 16, 2006
Very good! I have always made it with either the muchroom soup or the onion soup but never the two together- DUH! Very good and extremely fall apart roast. Thanks for sharing!
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Cooking Level: Expert

Home Town: Cocoa Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 9, 2006
It was delicious and easy! I did make a few modifications based on other's input. Once the meat was browned, I rubbed minced garlic all over. And, since I'm not a fan of cream of mushroom soup (although I love mushrooms), I used low sodium cream of celery soup and instead of the dry onion soup, I used 1 packet of dry onion with mushroom soup. I also used a zinfandel wine. Forty-five minutes before removing from the oven I added carrots. This was definitely a tops with my family. It was served with mashed potatoes, green beans and fresh baguettes. Thank you for sharing your recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 3, 2006
Awesome, add lots of blk pepper
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 28, 2006
Second time making this and it came out even better. It is not hard to make. However, it does take time, but well worth it. The only thing I would suggest is adding a little bit of verything for extra flavor and extra gravy sauce. I love this dish, it is a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 15, 2006
This is the best roast that I've ever had. I doubled the recipe and put it in a dutch oven to cook. I also put ground pepper and garlic powder right on the rump roast and then dredged it in flour before searing. I added potatoes, carrots, and onions and poured the liquids over all of it. Cooked it 3 1/2 hours at 340. It was wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 14, 2006
Yum! Yum! Tasted fabulous and soooo easy too...I had a bottle of Merlot open, so I used that and I added 1 sweet onion quartered. It made the best tasting gravy. I'll definately make this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 5, 2006
Excellent! So easy to prepare and tastes delicious, loved the gravy. Served it with a nice crusty bread. And for dessert, it went really well with the Baked Apples in Caramel Cream recipe on this site. The best in comfort food!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 29, 2006
I got the thumbs up from the friends about the pot roast! I couldn't give it a 5 because I changed some stuff in it... but it's definitely 5-star quality. I used onion gravy mix instead of onion soup since that's all I had. I had no vermouth, so I used the equal amount of water. I also rubbed some powdered garlic into the meat before flouring it. I also didn't cut off the fat before cooking since it added a bit of flavor (but definitely didn't serve it). I put carrots and potatoes in with the roast 2 hours after it was already in the oven. I let it cook for a total of 5 hours (give it take 20 minutes) at 275 degrees. Very tender and pulled apart nicely!
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Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 9, 2006
wow, husand just loved this receipe. We did not have vermouth, but used red cooking wine, Flavour was wonderful. Will definetly make again and again.
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Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 7, 2006
Absolutely Melt-in-your-mouth Amazing!!! Added 1 cup of beef stock for extra moisture... This is the best pot roast I have ever had!
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada
Living In: Halifax, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 1, 2006
This was amazing! I didn't have cream of mushroom soup, only cream of celery soup, but it was delicious. Also, I used the whole packet of onion soup mix, and I think I would do that again. I didnt' have any vermouth, but I did have some white wine I used, with excellent results. My whole family loved it, and I also made some gravy with the juices in the pan. I will definitely use this from now on!
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Lancaster, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 30, 2006
I did not have mushroom soup, so I used cream of chicken. After reading several review, I added paprika and garlic to the flour, doubled the gravy and only cooked 2 1/2 hours. This got a thumbs up! Will deffinately make it again.
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Cooking Level: Intermediate

Living In: Spencerport, New York, USA

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