Dutch Oven Rump Roast Recipes

MAKE A DUTCH OVEN POT ROAST

Steps:

• Enjoy!

DUTCH OVEN RUMP ROAST

Steps:

• Preheat oven to 500 Degrees while doing the rest of the prep.
• Slice 5 or 6 evenly half inch deep slits into the top of the beef.
• Shove the minced garlic into the slots. It will barely fit, but keep trying to get in in there, and just leave the rest evenly on top.
• Mix the salt and pepper together, and then rub that into the sides, then pour the leavings on top of the roast.
• Pour about a tablespoon of oil center of dutch oven.
• Place roast in dutch oven on top of oil. Place in the preheated oven without the lid for 15 minute to sear the beef.
• While roast roast is searing, cut up your veg. as directed above.
• Turn down heat to 325 degrees wait 5 more minutes to let metal and beef cool and rest a touch.
• Gently dribble about 1 inch of water into dutch oven. It will spit and splatter at first, but do it slowly.
• Place potatoes in first around the beef.
• place carrots in next.
• then place broccoli.
• and finally the onions which should be so high you have to cover the beef with them to get them all in.
• finally lay the 2 to 4 strips of bacon criscrossed on top of that so it drips down into the stew.
• Now pour in 1/2 cup Olive Oil drizzled over the top.
• pour in the bottle of beer.
• add water until it almost but not quite covers the top of the beef.
• Put lid on dutch oven.
• Set timer for 2 hours.
• When kitchen starts to smell awesome, check under the lid. It's done when the bacon looks mostly cooked but not crispy and when the onions look like they've wilted and getting a bit clear on the outside.

PERFECT RUMP ROAST

Steps:

• DO NOT USE A GLASS PAN FOR THIS RECIPE.
• Pre-Heat the oven to 500 degrees.
• Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
• Now Salt and Pepper the rest of the roast.
• Put the Roast in the oven and sear for 20 minutes.
• Then add the water, the chopped onion and reduce the temperature to 275 degrees.
• Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.

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).

RUMP ROAST WITH BEER AND GARLIC

Steps:

• Season rump roast with salt and pepper and sprinkle with curry powder.
• Heat a Dutch oven over medium-high heat. Sear roast in hot pan, turning to brown all sides, about 10 minutes.
• Add beef broth, beer, onion, and garlic; bring to a boil. Cook for 5 minutes, scraping any browned bits off the bottom of the pot. Cover, reduce heat to low, and cook until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Add potatoes and carrots. Cover and continue cooking until veggies are tender, 10 to 15 minutes.

SAVORY SEASONED RUMP ROAST

Steps:

• 1. For The Rub: In a small bowl, measure and mix thorougly, all spices and herbs together; set aside.
• 2. For The Dutch Oven: Make sure Dutch Oven has a good fitting lid. Adjust oven rack to accomodate Dutch Oven. Preheat oven to 400 degrees F. Peel, rinse and quarter onion; set aside. Scrape Carrots, rinse; set aside. Peel potatoes, rinse and cut in half. Place in bowl of cold water until ready for use.
• 3. If roast has a fat cap that is too thick, trim some of the fat away. Do not trim all of the fat cap away, you want a good amount of fat on roast. This is what is going to give a nice crust on roast and will add flavor along with the spices and herbs.
• 4. Sprinkle and rub the spice/herb mixture on all sides of roast
• 5. Place all carrots in single layer, on bottom of Dutch Oven. Place onion around edges, on top of carrots. Put spice rubbed roast on top of carrots, with the fat cap up.
• 6. Place Dutch Oven with roast, carrots and onion into preheated 400 degree oven for 30-45 minutes. This is to brown roast.
• 7. After 30-45 minutes, drain water from potatoes and place potatoes around roast, sprinkle top of roast, potatoes, onion and carrots with worchestershire sauce; place lid on Dutch Oven and return to oven, turn heat down to 325 degrees F., Roast until desired doneness is reached. I had a roast that was a little over 2 1/2 lbs and I roasted it for an additional 2 - 2 1/2 hrs. The meat was completely done, still juicy and tender enough to be cut with a fork. My carots were very thick, so I was not concerned about them burning on the bottom of the Dutch Oven. However, if they had been thin and spindley, I would have moved them around a bit, to keep them from burning.