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.
Place the roast in the pan and sear it on all sides until golden-brown, about five minutes total. Use tongs to turn the rump roast over then needed. Heat the oven to 300 degrees. Remove the rump roast and set it aside. Turn the heat on the stove to medium and add aromatic ingredients to the Dutch oven or pan. Use 1/2 cup of standard mirepoix -- 2 parts diced onion to 1 part each diced carrots and celery -- per pound of roast.