MORE INFORMATION You can also reset the AutoNumber field if you compact the database. click the following article number to view the article in the Microsoft Knowledge Base: 287756 (http://support. This procedure resets your AutoNumber field and then updates the referenced table with the correct key values.
Braised Rump Roast. 1  1. Trim the roast of extra fat. 2  2. Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius). 3  3. Heat oil in a large dutch oven or frying pan.  4. Place the roast in a dutch oven or roasting 1  pan. 5. Pour the wine and broth over the meat.  6. Cover the roast with a lid or aluminum foil. Place in the oven and roast for 1 1/2 hours, or 30 minutes per pound. 7. Test the roast to make sure it's done. Remove the lid or foil from the pan and insert a meat thermometer into the roast.
If your rump roast is of a lesser quality, you need to braise it to prevent it from being too tough. Put some oil in a roasting pan and brown the meat. Pour off all of the fat and add some beef stock (boiled) in the pan. Cover it and bake it for three to four hours. Add more stock as needed.0 hilariously insightful foreign words. A rump roast is a cut of meat from the bottom round â otherwise known as the fleshy hindquarters, or ârumpâ â of an animal. Most of the rump roasts sold in commercial supermarkets are beef or veal, but this cut is possible from any sort of four-legged game.