Braised Rump Roast And Vegetables Recipes

BRAISED RUMP ROAST AND VEGETABLES

Steps:

• Preheat oven to 325°F. Heat oil in ovenproof nonstick Dutch oven on medium-high heat. Add roast; cook until browned on all sides. Combine coffee granules and 3/4 cup water; pour over roast. Season with salt and pepper. Add onions; cover pan with ovenproof lid.
• Bake 1-1/2 hours. Add potatoes, carrots and tomatoes; cover. Continue baking 45 min. to 1 hour or until roast is cooked through and tender.
• Remove roast and vegetables from the pan, reserving juices in pan. Cut roast across the grain into thin slices. Serve roast and vegetables topped with the reserved meat juices.

BRAISED POT ROAST WITH VEGETABLES

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

BRAISED RUMP ROAST

Steps:

• NOTE: if using prime or choice roast, you can choose NOT to braise before roasting. However, braising does help tenderize the meat, seal in the juices, and adds flavor. Lower grades are tougher and should be braised first, even if you're just going to stick it in the crockpot all day.
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• Also, the smaller the roast, the more carefully it needs to be watched to prevent overcooking. A 3 lb roast is as small as you want to go.
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• 1----Heat oil in a large pot or frying pan, on medium heat. For larger roasts, additional oil may be needed (kept in proportion to the roast, the added oil will not increase calorie count). Once heated, increase heat to med-high (oil will smoke slightly, so use fan) and cook and brown roast in oil on ALL sides. If not using a non-stick pan, the meat will stick to the bottom; use a little in pan to loosen and add more oil. Remove from heat when roast is browned.
• 2----Place roast in pot or pan that you wish to finish cooking it in. Pour 1 cup broth and wine over roast.
• 3----Blend spices together. Rub into roast on all sides. Position the roast with the fat side up. Cover roast (tightly with heavy foil, if you don't have a lid).
• 4---Roast according to exact weight, grade, and desired doneness.
• 5--- Pour remaining broth over roast about halfway through.
• 6---Check roast temperature with meat thermometer about 10 min before it "should" be done. Remove roast from oven when it is 5-10 degrees below desired temp (temperature will continue to rise after it's removed).
• 5--- Remove roast from pot and place on dish. Let rest, uncovered, 20-30 minutes before slicing (otherwise the juices will run out more).
• 6---Serve gravy with meat (thicken if desired, but the flavor should be concentrated enough so don't reduce) OR first use it as a flavorful broth to boil carrots, turnips, potatoes, onions, or other vegetables to go with the beef. After removing vegetables, the "broth" can be thickened or served as-is for gravy/au jus.
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• COOKING:
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• Crockpot: Position roast with fatty side up. Cover and cook on low for 8-10 hrs or until fork tender and at desired doneness. Add remaining cup of broth about halfway through.
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• Oven roasting:
• 325 degrees if using prime or choice
• 300 degrees if using select or lower.
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• TIME, minutes per lb
• Rare
• 325: 25- 30
• 300: N/A -- still too tough at this temp
• Medium-Rare
• 325: 28-33
• 300: N/A-- same as above
• Medium
• 325: 31-35
• 300: 50-65 (meat will still have some toughness)
• Medium Well
• 325: 34-40
• 300: 65-75
• Well
• 325: 40-45
• 300: 80+
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• Test doneness with a meat thermometer, if desired (R: 125; M-R:130; M: 140, M-W:150, W:160+). Keep in mind that the internal temperature will rise about 10 degrees AFTER removing it from heat. SO, if you want a medium-rare roast, take it out when the thermometer reads 120.
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BRAISED SUNDAY POT ROAST

Steps:

• Preheat the oven to 350 degrees. In a casserole large enough to hold the meat, heat the butter. When foaming subsides add the onions and carrots and saute for about 10 minutes or until they take on some color. With a slotted spoon remove them and reserve for later.
• Add the oil to the casserole and heat over high heat. Add the beef and brown the meat on all sides; this should take 15 minutes to get a deep golden color. Return the vegetables to the casserole, stuffing them underneath the meat. Add the garlic, tomatoes, bouquet garni. Heat the casserole until you hear it sizzle, drape the meat loosely with aluminum foil, cover the casserole tightly and place it in the lower third of the oven.
• Cook for 1 hour, turn the meat over, lower the heat to 325 and continue to cook until the beef is tender, another 1 1/2 to 2 hours. Remove the meat to a platter. Strain cooking juices into a saucepan, pressing down hard on the vegetables to extract their liquid. Let liquid settle for a minute, then skim off surface fat. Heat the liquid and reduce slightly; adjust seasoning. Slice the roast and spoon the gravy over the top. Serve with braised carrots and boiled parslied potatoes (make extra for cold potato salad and beef salad next day).

OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY

Steps:

• preheat the oven to 325*.
• make 9 deep incisions in the meat and insert the garlic pieces.
• Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
• transfer the meat to a plate.
• add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
• add the stock, bay leaves green pepper and ketchup.
• return the meat to the pan, cover and bring to a boil.
• transfer to the oven and bake for 2 hours covered.
• set the meat aside and stir in the thyme, salt and pepper.
• at this point, the meat can be stored in the refrigerator until the next day.
• place the potatoes on the bottom of the pan and arrange the meat on top.
• re-cover, and bake 45 minutes or until the meat and potatoes are tender.
• in a small bowl, mash the butter and flour together to form a smooth paste is formed.
• transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
• discard the bell pepper, bay leaves and celery.
• bring the pan juices to a boil over high heat.
• then whisk in the butter mixture by tablespoonfuls.
• cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
• add hot pepper sauce to taste.].
• pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.

PERFECT RUMP ROAST

Steps:

• Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
• Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

BEER-BRAISED ROAST WITH ROOT VEGETABLES

Steps:

• In a large skillet, heat oil over medium heat. Brown roast on all sides. Place vegetables in a 6-qt. slow cooker. Place roast over vegetables. In a small bowl, combine beer, 2 tablespoons parsley, Worcestershire sauce, spreadable fruit, salt and pepper; pour over meat. Cook, covered, on low 8-10 hours or until meat and vegetables are tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat and bring to a boil. Mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast and vegetables; sprinkle with remaining parsley.