How to cook a beef rump roast?
Cooking a Beef Rump Roast?
*Cooking times may vary as well as cooking temperature depending on size of the Roast. This method uses a 4 lb. (1.81 kg) Rump Roast in a 5 Quart Cast Iron Dutch Oven.
First of all, I would like to mention that I use a 5 Quart Cast Iron Dutch Oven for this recipe. Cast Iron adds natural Iron into your diet and is a great material to cook with since it can go right into your oven!
These are the recommended ingredients, although you may alter to suit your taste:
- Cooking Spray
- One 4 lb (1.81 kg) Boned Rump Roast
- Six Cups (.78kg) of sliced onion (approximately 3 Medium Onions)
- Two tablespoons (16.27g) Paprika (Sweet Hungarian is best)
- 1/2 Teaspoon (1.36g) of Dried Basil
- 1/2 Teaspoon (1.36g) of Dried Oregano
- 1/2 Teaspoon (1.36g) of Dried Thyme
- Three Crushed Fresh Garlic Cloves
- 1/2 Cup (65.06g) of Water
- 1/2 Cup (65.06g) of Dry Red Wine or 2 Tablespoons of Red Wine Vinegar
- One 14.25 oz (404g) can of Low Salt-Beef Broth
- 6 small Red Potatoes
- 1/2 (1.36g) Teaspoon of Salt
- 1/4 Teaspoon (1.23ml) of Black Pepper
- 6 Carrots, cut into 1 1/2 inch pieces (I use 1 pound of baby carrots)
Most of the “work” in this recipe is in the preparation. Once you start cooking, you can sit back and enjoy the aroma of this wonderful meal!
- Start by Preheating your oven to 300ºF (148.9ºC)
- Spray your Dutch Oven with cooking spray including the sides and place it over medium-high heat to get the pan hot.
- Brown your Roast on all sides in the Dutch Oven. This only takes a few minutes but helps to lock in the Natural Juices and Flavor of the meat!
- Remove Roast from pan and reduce heat to medium.
- Add Onion to your pan an Saute for 10 minutes.
- Add Paprika, Basil, Oregano, Thyme, and Garlic; Saute for 1 minute.
- Add Water, Wine, and Broth and bring to a boil.
- Stir in Salt, Pepper, Carrots & Potatoes.
- Return Roast to Pan, Cover the Pan and Bake @ 300ºF (148.9ºC) for 2 Hours.
- Turn Roast after 2 hours then re-cover and continue to bake for an additional Hour or until Roast and Vegetables are tender.
This meal is great especially during a cold winter! The smell of it cooking in the oven is going to drive you crazy! When all is said and done, this should serve 4 to 6 people and the meat should be so tender that you can tear it with a fork!
Enjoy!
put it in a crock pot along with , onions,carrots,green beans ,water,salt to taste ,pepper,mushrooms ,and let it simmer all day on med to low it will taste so fn good if you start it @10am it will be ready to roll at five o’clock for supper serve with nice dinner rolls and you got an awesome roast i make it all the time for my wife and daughter in the winter when its cold out ,but it’s great in the summer too>>>>>do chili in a crock pot also ..god unbelievable>>>>do you get all long answers like you just got what do these people do for a living play on their computer >>>get a life people
