Pioneer Woman Rump Roast

If you are seeking a new recipe to try for your weeknight meal, this Pioneer Woman Rump Roast may be just what you need. With fresh rosemary, coarse sea salt, and garlic, this dish really can’t be beaten!

There is nothing better than the smell of delicious roast beef simmering in the oven. Classic comfort food for good reason! In addition to being easy to prepare, roast beef also makes an economical weeknight meal that feeds the entire family, usually with leftovers!

What is Pioneer Woman Rump Roast?

The Round (hindquarters) of the beef is used for Rump Roast. As a well-exercised muscle, cuts from the rump become tender when cooked for long periods of time, which breaks down the connective tissues.

Pioneer Woman Rump Roast is a great weeknight family meal, a rump roast is an economical cut of meat.

Pioneer Woman Rump Roast Ingredients

• Rump Roast (3-4 pounds)
• 3-4 Fresh Rosemary Sprigs, roughly chopped
• 4-5 Cloves of Garlic, roughly chopped
• 1/4 cup Olive Oil
• Coarse Sea Salt and Fresh Cracked Pepper
• 3 Cups of Baby Potatoes
• 3-4 Carrots, sliced into 3-4″ lengths
• 1 White or Yellow Onion, quartered
• 1 cup Beef Stock
• 1 tablespoon Brown Sugar
• 1-2 tablespoons Flour (optional)

How to Make Tender Pioneer Woman Rump Roast?

Low and slow! The key to a tender Pioneer Woman Rump Roast is cooking it slowly for a long time at a low temperature.

The Rump Roast isn’t as tender as Prime Rib. The longer the roast is cooked, the more the connective tissues break down and become tender and delicious! The longer you cook the roast, the more tender it becomes.

How To Make Pioneer Woman Rump Roast?

1. Preheat the oven to 275 degrees Fahrenheit.

2. To season the roast, remove it from the refrigerator and pat it dry. Place aside.

3. Mix together 3 garlic cloves, 1 teaspoon coarse sea salt, 1/4 cup olive oil, and freshly cracked pepper in a small bowl. Stir until combined. Rub generously over the entire roast.

4. Slice the roast into 1″-deep slits using a sharp knife. Place the remaining garlic chunks within the slits to allow the flavor of the garlic to permeate the meat.

5. To sear the roast, warm a large Dutch oven over high heat. For best results, roast the meat directly in a hot Dutch oven for 3-4 minutes, rotating it so that all sides are seared.

6. Once the meat has browned, reduce the heat to medium-low, remove the roast from the pan and place it on a cutting board or platter. To the dutch oven, add the olive oil and vegetables. For 5-6 minutes, sauté the veggies so that they soften and brown a bit.

7. The next step is to harness the flavor from sautéeing the vegetables and searing the meat. Put a cup of beef broth in the dutch oven to deglaze the brown bits stuck to the bottom. Use a wooden spoon or spatula to scrape all of the “liquid gold” from the pot. Add the brown sugar and any additional herbs and spices you wish, such as rosemary or salt and pepper.

8. Place the roast atop the vegetables in the dutch oven. Cover with a tight-fitting lid, and bake for about 20 minutes per pound at 275 degrees F. Be sure to check the doneness with an instant read thermometer.

9. When the roast is done, remove it from the oven and let it rest for 15 minutes before slicing.

10 If you wish, make a gravy. Transfer the roast and vegetables to a large serving platter. Put the Dutch oven back on the stove over medium heat, and whisk in 1-2 tablespoons of flour. Continue whisking until a gravy forms.

Pioneer Woman Rump Roast Grilling Method:

The process of grilling a roast is similar to that of cooking a roast in the oven.

1. To sear the meat, turn the grill to high and let it get nice and hot.

2. Once the grill is hot, place the seasoned rump roast directly on it. Sear each side for 3-4 minutes.

3. When the meat has been seared, reduce the heat and cook it slowly on indirect heat. Turn off the burner directly below the roast, and lower the other burners to low.

4. Continue cooking until the roast is cooked to your liking. Ensure the roast has reached the correct temperature using an instant-read thermometer.

In addition to your Pioneer Woman Rump Roast, try baking potatoes, corn, or maple-roasted carrots as a side dish!

What To Serve With Pioneer Woman Rump Roast?

• Mom’s Scalloped Potatoes
• Honey Dijon Brussels Sprouts
• Smashed Red Potatoes
• Balsamic Mushrooms
• Roasted Beets with Goat Cheese and Walnuts
• Asian Noodle Salad
• Maple Glazed Carrots
• Savory Green Beans

Pioneer Woman Rump Roast for Pot Roast:

This is a great cut for making pot roast. With chunky root vegetables, the flavorful juices from the beef combine to create a wonderfully aromatic meal. In addition to tasting great, your house will smell like comfort food!

It is possible to cube the beef before browning in this Pioneer Woman Rump Roast recipe to make it more of a pot roast; however, it is not necessary.

What if I don’t own a Dutch oven?

You can use a large oven-safe stockpot if you don’t have a Dutch oven. You can sear the meat and sauté the vegetables in a large skillet before moving them to a baking dish if you do not have an oven-safe stockpot. Make sure to cover it with a lid. In the absence of a lid, wrap the dish tightly in aluminum foil.

Pioneer Woman Rump Roast Slow Cooker Method:

Cooking your Pioneer Woman Rump Roast in the slow cooker follows the same steps as cooking one in the oven.

1. Create a “bed” for the roast in the crockpot by placing the desired vegetables on the bottom.
2. Over medium-high heat, heat a large skillet or frying pan to sear the meat. Put the seasoned rump roast directly on the skillet or frying pan once it has heated up. Sear each side for 3 to 4 minutes. After the roast has been seared, remove it from the slow cooker and place it on top of the vegetables.
3. Reduce the heat on the stove to medium and add a cup of beef stock to the hot skillet. Scrape any stuck-on bits from the bottom of the skillet with a spatula or wooden spoon. Place this “liquid gold” over top of the crockpot roast.
4. Cook the roast in a crockpot on low for 8 hours or until your desired doneness is reached. Use an instant-read thermometer to make sure your Pioneer Woman Rump Roast is at the correct temperature.

How To Shred My Pioneer Woman Rump Roast?

There are a lot of fibrous tissues and connective tissue in the rump, which is a well-exercised muscle. The Pioneer Woman Rump Roast will have to be cooked for an extremely long time in order to shred it.

To achieve this, cook the beef for 3-4 hours on low before adding the vegetables. Cook for another two hours once the vegetables are added.

How Long Will Pioneer Woman Rump Roast Last In the Fridge?

After roasting, this Rump Roast should keep in the fridge for 4-5 days. You should, however, wait until your Pioneer Woman Rump Roast is at room temperature before storing it in an airtight container.

Can I Freeze Pioneer Woman Rump Roast Once it’s cooked?

Yes! The Pioneer Woman Rump Roast can be frozen for up to 6 months, but it will be best if it is frozen for no more than 3 months. To avoid frostbite and excess moisture, it should be wrapped tightly in aluminum foil and cooled completely.

How To Reheat Pioneer Woman Rump Roast Without Drying it out?

Reheating your Pioneer Woman Rump Roast that has already been cooked can be challenging due to moisture loss. You can avoid this by using a slow cooker to slowly warm it back up with some beef broth or au jus. The meat can also be placed in a baking dish with 1/4 cup of beef broth, covered with foil, and heated to just warm at 325 degrees. The broth will help keep the meat tender and juicy.

Recipe Tips

• Searing the meat adds a lot of flavors; this step should not be omitted.
• Add lots of flavor to the pot by deglazing it with beef stock. You may substitute water for beef stock if you don’t have it on hand.
• Add the flour very slowly and whisk continuously to prevent a chunky gravy.
• Cook the beef for an additional 2 hours if you wish to shred it. Adding the vegetables during the last hour will prevent them from overcooking.

Pioneer Woman Rump Roast Nutrition Facts

Amount Per Serving ( 5 oz )

• Calories 308.3
• Total Fat 16.5g
• Saturated Fat 6.3g
• Cholesterol 120mg
• Sodium 50mg
• Potassium 303.3mg
• Total Carbohydrate 0g
• Dietary Fiber 0g
• Sugars 0g
• Protein 36.7g
• Vitamin A 0%
• Vitamin C 0%
• Calcium 0.7%
• Iron 16.7%

Pioneer Woman Rump Roast

Author: Erin Table for Seven Cooking Method:Roasting Cuisine:American Courses:Main, Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time:3 hours Rest time: minutesTotal time:3 hours 15 minutesServings:6 servingsCalories:308.3 kcal Best Season:Suitable throughout the year

Description

If you are seeking a new recipe to try for your weeknight meal, this Pioneer Woman Rump Roast may be just what you need. With fresh rosemary, coarse sea salt, and garlic, this dish really can’t be beaten!

Ingredients

• Rump Roast (3-4 pounds)
  
• 3-4 Fresh Rosemary Sprigs, roughly chopped
  
• 4-5 Cloves of Garlic, roughly chopped
  
• 1/4 cup Olive Oil
  
• Coarse Sea Salt and Fresh Cracked Pepper
  
• 3 Cups of Baby Potatoes
  
• 3-4 Carrots, sliced into 3-4″ lengths
  
• 1 White or Yellow Onion, quartered
  
• 1 cup Beef Stock
  
• 1 tablespoon Brown Sugar
  
• 1-2 tablespoons Flour (optional)

Instructions

1. Preheat the oven to 275 degrees Fahrenheit.
   
2. To season the roast, remove it from the refrigerator and pat it dry. Place aside.
   
3. Mix together 3 garlic cloves, 1 teaspoon coarse sea salt, 1/4 cup olive oil, and freshly cracked pepper in a small bowl. Stir until combined. Rub generously over the entire roast.
   
4. Slice the roast into 1″-deep slits using a sharp knife. Place the remaining garlic chunks within the slits to allow the flavor of the garlic to permeate the meat.
   
5. To sear the roast, warm a large Dutch oven over high heat. For best results, roast the meat directly in a hot Dutch oven for 3-4 minutes, rotating it so that all sides are seared.
   
6. Once the meat has browned, reduce the heat to medium-low, remove the roast from the pan and place it on a cutting board or platter. To the dutch oven, add the olive oil and vegetables. For 5-6 minutes, sauté the veggies so that they soften and brown a bit.
   
7. The next step is to harness the flavor from sautéeing the vegetables and searing the meat. Put a cup of beef broth in the dutch oven to deglaze the brown bits stuck to the bottom. Use a wooden spoon or spatula to scrape all of the “liquid gold” from the pot.
8. Add the brown sugar and any additional herbs and spices you wish, such as rosemary or salt and pepper.
   
9. Place the roast atop the vegetables in the dutch oven. Cover with a tight-fitting lid, and bake for about 20 minutes per pound at 275 degrees F. Be sure to check the doneness with an instant read thermometer.
   
10. When the roast is done, remove it from the oven and let it rest for 15 minutes before slicing.
    
11. If you wish, make a gravy. Transfer the roast and vegetables to a large serving platter. Put the Dutch oven back on the stove over medium heat, and whisk in 1-2 tablespoons of flour. Continue whisking until a gravy forms.

Notes

• Searing the meat adds a lot of flavors; this step should not be omitted.
• Add lots of flavor to the pot by deglazing it with beef stock. You may substitute water for beef stock if you don’t have it on hand.
• Add the flour very slowly and whisk continuously to prevent a chunky gravy.
• Cook the beef for an additional 2 hours if you wish to shred it. Adding the vegetables during the last hour will prevent them from overcooking.

Keywords:Pioneer Woman Rump Roast