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!
Ingredients
- 1 rump roast 3-4 pounds
- 3-4 fresh rosemary sprigs roughly chopped
- 4-5 garlic cloves roughly chopped
- ¼ cup olive oil
- coarse sea salt and fresh cracked pepper
- 3 cups 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
- Preheat the oven to 275 degrees Fahrenheit.
- To season the roast, remove it from the refrigerator and pat it dry. Place aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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. Rare: 130°F - Medium-Rare: 135°F - Medium: 145°F - Well-Done: 160°F. The temperature will rise 5–10 degrees as it rests.
- Once the desired temperature is reached, remove the roast from the oven and let it rest for 15 minutes before slicing.
- 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.
Nutrition
Calories: 495kcalCarbohydrates: 22gProtein: 53gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 141mgSodium: 234mgPotassium: 1300mgFiber: 3gSugar: 5gVitamin A: 5099IUVitamin C: 19mgCalcium: 76mgIron: 6mg
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