This was the most delicious rump roast I have ever eaten. I have been trying to go organic with my meats and I bought and organic roast for the first time. I don't know if it was the meat or the recipe but it was absolutely perfect. I used Durkees Grill Creations Beef Seasoning as my rub. Cooked it until it was 120 degrees on my meat thermometer and let it rest 20 min. Sliced very thin with my electric knife. Melts in your mouth and so easy I told my 20 year old college student son he could make it. Thanks for sharing.

Reviewed On: Apr. 21, 2009

This was a very good recipe but like all recipes I put my own touches into it. I had roasted a chicken the night before so I used the left over chicken from it. I also added 1/2 white wine and cut down the milk 1/2 cup. In place of 1 cup of broth I added the left over gravy from the night before that was chicken broth based. I didn't have Old Bay so I used Emerill's chicken rub and about 1/2 tsp. of tarragon. I also sauteed about 1/2 lb. baby portabellas and 1/2 matchstick carrots in TBS. of butter and added it with the rice and about 1/2 steamed peas. Simmered it for 30 minutes, removed the bay leaf, added a little fresh ground sea salt and pepper to taste. Absolutely delicious. Very elegant soup, I felt like I could serve it at a dinner party. I think fresh aspargus in season would be good in it too. Thanks for sharing.

Reviewed On: Feb. 13, 2009

This recipe was absolutely delicious. I did make a few changes as many others did do to dietary needs. I added 1 clove of garlic and a splash of pino grigio to the mushroom filling and decreased the amount of breadcrumbs to just enough to bind the mixture. I mixed cornflake crumbs and parmesan cheese for the coating and instead of using butter to coat the chicken I brushed on some olive oil. I used 1 can fat free cream of mushroom soup, 1/3 can white wine, 1/3 can fat free half and half, a pinch of nutmeg,and threw in a handful of sliced fresh mushrooms to make the sauce. It was sinfully good using the lower fat healthy ingredients and 1 chicken breast fed my husband and I. I served it with a side of spinach and whole grain bread. It was so economical, easy, healthy and delicious when you do a few change in ingredients. I can only imagine how good it would be the original way with the butter and cream but I had way too much of that over the Holidays and now must pay the price. Thanks for sharing I can't wait to share it with my friends.

Reviewed On: Feb. 6, 2009