The cool fall weather is here and we're in the mood to roast! Beef, pork, chicken...your favorite meat to roast is available here. Our weekly Sunday blog will feature one roast recipe per week for the rest of October.
Today we're giving you another beef recipe, since last week's recipe was a hit! Rump roast comes from the top, back end of the cow; as far back as the butcher can go before reaching the tail.
NEW Sunday and Monday we will offer the featured roast of the week at 20% off.
10/15-10/16 get your rump roast and get cooking!
OVEN or SLOW COOKER RUMP ROAST WITH VEGETABLES
Feeds 4
For the roast
3-4 lbs rump roast
Salt & pepper
3-4 gold potatoes, about 2 pounds
5 whole carrots
3 stalks of celery
1 onion
1 tbsp dried parsley
1 tbsp salt
1 tbsp pepper
1/2 tbsp rosemary
4 cups beef broth
Dry red wine, optional
4 tbsp butter
2 tbsp flour
Roasting pan with rack
Take out the roast to get to room temperature while you prepare the vegetables. Gold potatoes work well for this recipe. Cut them in half and then cut each section into 4 pieces. Peel your carrots, cut them in half lengthwise and then into 1 inch pieces. Peeling the carrots is optional but it does make them more tender. Prepare your celery by washing each stalk and cutting like the carrots, in half lengthwise and then into 1 inch pieces. Peel your onion. Cut into 1 inch sections and then cut each section in half, to have layers of half circles.
*A great tip for onions! Onions are less likely to burn your eyes if you do not cut the root. Start from the top...
Combine the parsley, salt, pepper, and rosemary together in a small bowl. Place all of your cut vegetables into the bottom of the roasting pan (or crockpot) and sprinkle the seasoning mixture over them. Add more if desired. Depending on the size of your pan, put 3-4 cups of beef broth in the bottom with 1/2 cup of red wine (optional). The vegetables should be slightly covered with the broth but not fully submerged. Place your rack on top.
Use a good amount of salt and pepper and season the entire roast.
OVEN (Crockpot instructions below)
Place the rump roast on the rack in the roasting pan. Heat the oven to 450. Once your oven reaches temperature, cook the roast for 15 minutes then drop the heat to 300. Cook for 2-3 hours depending on the size of the roast, until the temperature is 130 for medium rare, 145 for medium, 150 for medium well, or 160 for well done. Take the roast out 5 degrees less than your desired final doneness, cover with foil to let it rest.
Remove the vegetables and cover to keep warm or add to a sheet pan and place back in the oven, turned off. The liquid in the bottom of the roasting pan makes a great gravy. This step is optional...Take a fine mesh strainer and put it over a bowl. Pour the liquid in the pan through the strainer. In a medium sized sauce pan on medium heat, make a roux with 4 tbsp of melted butter and 2 tbsp of flour. Whisk to combine, then add half of the strained liquid. Whisk more before adding the remaining liquid. Remove from heat when you have you desired thickness and add seasonings as needed.
Cut your roast and serve it for a delicious dinner!
CROCKPOT
Add the vegetables to the bottom of the crock pot. Heat 2 tbsp of oil in a pot large enough to hold the rump roast. Sear the roast on all sides. Add the roast to the crockpot and cover 1/3 of the way with beef broth. Cook on low for 5-7 hours, shred or cut to serve.
The liquid in the crock pot makes a great gravy. This step is optional...Take a fine mesh strainer and put it over a bowl. Pour the liquid in the pan through the strainer. In a medium sized sauce pan on medium heat, make a roux with 4 tbsp of melted butter and 2 tbsp of flour. Whisk to combine, then add half of the strained liquid. Whisk more before adding the remaining liquid. Remove from heat when you have you desired thickness and add seasonings as needed.