Print Recipe

Buffet Rump Roast


  • 1 (5-pound) boneless rump roast
  • Black pepper
  • 1/4 cup vegetable oil
  • 4 tablespoons butter or margarine
  • 1 large onion, chopped
  • 6 tablespoons Worcestershire sauce
  • Juice of 2 lemons
  • 1 1/2 tablespoons flour (optional)


  1. Trim all fat from meat. Season with pepper.
  2. Heat oil in large Dutch oven. Brown meat on all sides. Remove meat.
  3. Add butter, onion, Worcestershire sauce and lemon juice. Heat until margarine is melted.
  4. Return roast to Dutch oven, cover and bake at 325 degrees F for 2 hours or until tender.
  5. When meat is tender, cool and refrigerate.
  6. Slice when chilled.
  7. Before serving, return sliced meat to gravy. If you want to thicken the gravy, stir in a little flour.
  8. Serve on sliced rolls.

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.