• 6 1/2 lb.Rump roast
  • 4 tb. Worcestershire sauce
  • Vegetable oil
  • Salt and pepper to taste
  • 1 lg. Onion, sliced
  • 3 stalks Cerely, chopped
  • 1 t. Garlic powder
  • 1/2 cup Red wine, or apple juice
  • 1 cup Water


Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic powder. Slice onion and lay in bottom of
roasting pan then top with celery. Pour two tablespoons of worcestershire over onions & celery. Place roast on onion slices and celery. Pour rest of worcestershire sauce over roast. Add
wine (or juice) and water. Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When roast is done, remove from pan. To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until
gravy is bubbling.

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Submitted 6/13/05.
Source: family
Submitted By: Gina S
Moose Rump Roast