Gradually whisk in tablespoons flour until a gravy forms, about 3 minutes. Tip: Add the flour very slowly and whisk continuously to prevent any lumps from forming. Slow Cooker Method. Sear the meat: Heat a large skillet or frying pan over medium-high heat on the stovetop. Once hot, place the seasoned rump roast directly on the skillet or frying pan. Sear each side for minutes. Once seared, remove the roast and place it on top of the vegetables in the slow cooker.
Deglaze the skillet: Reduce the heat on the stove to medium, and add a cup of beef stock to the hot skillet or frying pan. Use a spatula or wooden spoon to scrape any stuck on bits off the bottom of the skillet. Cook the roast: Turn the crockpot on low and cook until your desired doneness is reached, about 8 hours. How to Shred Rump Roast.
How to Make Tender Rump Roast. Continue to Content. Instructions Preheat oven to F Season the roast: Remove the roast from the refrigerator and pat dry. Set aside. Stir to combine. Rub generously over the entire roast. If desired, use a sharp knife to cut 1" deep slits into the roast. Place the remaining garlic chunks within the slits of the meat, allowing the delicious garlic flavor to penetrate the roast.
Sear the roast: Warm a large dutch oven over high heat. Place the seasoned meat directly on a hot dutch oven for minutes, rotate the roast so that all sides are seared. Add a dash of olive oil and the vegetables to the dutch oven. Deglaze the brown bits stuck to the bottom of the pot by pouring a cup of beef broth into the dutch oven. Use a spatula or wooden spoon to scrape all of the "liquid gold" from the pot.
Stir in the brown sugar and any additional desired herbs and spices such as salt and pepper or more rosemary. Cover and cook: Place the roast back into the dutch oven atop the vegetables. Cover with a tight fitting lid, and place in a F oven, for about 20 minutes per pound.
Always use an instant read thermometer to check for doneness. Rest and serve: Once the roast is cooked, remove from the oven and let rest for 15 minutes before slicing. Make a gravy if desired: Transfer the roast and vegetables to a large serving platter. Return the dutch oven to the stove over medium heat, gradually whisk in tablespoons of flour. Continuously whisk until a gravy comes together. Notes Searing the meat adds tremendous flavor, this step shouldn't be skipped.
Similar Posts:. I always look for the "Jump to Recipe" note. However, it's one I really want, I'll scroll until I find it. After all, it is free. Thank you for your generosity. Run to the Dollar Store and buy a disposable aluminum pan. Simply place it on a cookie sheet. A roaster you can throw away! Delish for 4. Put it on rotisserie over charcoal with cherrie wood. My guests were impressed. We all loved it. Plan to do it again soon. Wow holy shit this is a terrible recipe.
I need a simple recipe for cooking a 2. Hi Ann, You can follow these same instructions and cook in your oven. Allow 30 minutes per pound cooking time. Got a question about step 3. If I refrigerate overnight do I still need to let it come to room temperature an hour before cooking? Hi Kristin, I would go ahead and set it out an hour before cooking, it will help it to cook evenly.
I hope you enjoy it! Hi I have a question about grilling the roast. Does it go directly on the grates or in a pan? Found your recipe today and made the Rump Roast tonight. It was delicious, juicey, tender and moist. One of the best Rump Roast I have eaten!!! Was a little more complicated than I expected, but it was well worth it! I will be back for more recipes and I will definitely tell my family and friends to check out your web site.
Hi Alice, So glad you enjoyed the roast, it's my favorite way to cook it. Appreciate you taking the time to stop by and really happy that you will spread the word about my site. It will eliminate the fibrous, stringy, and unappetizing part of your roast. Some cooks want a leaner cut of meat, so they will cut off all of the fat. Preparing a rump roast allows for a lot of versatility.
You can cook it in the oven or slow cooker and choose from methods like roasting, grilling, and braising. The slow cooker often takes longer but can work if you will be out of the house all day.
As mentioned above, make sure to remove your meat from the fridge before you can begin cooking it. Allow it to sit out for around 20 minutes to get closer to room temperature. You can also remove however much fat you want from the meat. Use a sharp knife to achieve accurate cuts.
During this step, sprinkle your roast with salt and pepper to flavor it. Be careful with how much you add, as too much salt and pepper will distract from your other ingredients. If you have one, we recommend using a Dutch oven instead of a frying pan. This step will make the next steps easier. Sear all sides of your meat on high heat in butter or oil. Some chefs like to use both as the oil will help your meat withstand hot temperatures, and the butter will add a distinctive flavor.
At this point, you can start adding in your extra ingredients. Start by pouring in one cup of water, the two bay leaves, and one tablespoon of lemon juice. Feel free to add one tablespoon of chopped parsley for additional flavor and color. You can then add the coarsely chopped and caramelized onion. After adding the onion, finish off your roast with by sprinkling minced garlic over the roast.
If you used a Dutch oven for the searing process, you could place this vessel right into the oven.
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