Dutch Oven Rump Roast Recipes
PAULA'S DUTCH OVEN POT ROAST
This is a yummy way to prepare an old favorite in a Dutch oven--the gravy is delicious for this pot roast! I am always asked for the recipe!
Provided by Paula Taylor
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h25m
Yield 8
Number Of Ingredients 14
Steps:
- Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
- Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 21.4 g, Cholesterol 51.6 mg, Fat 27.1 g, Fiber 3.4 g, Protein 16.6 g, SaturatedFat 7.4 g, Sodium 758.5 mg, Sugar 4.2 g
PERFECT RUMP ROAST
For as long as I can remember, my mother has been fixing the perfect rump roast. It is by far my favorite meal. Served with rice and gravy, I am one happy camper. I love mine rare. Lately I have been fixing one on Sunday, having my Sunday meal and then I have the rest to eat on all week long. Life doesn't get any better. One thing my mom used to always remind me was to take your meat out well before you are going to cook it so it gets to room temperature.
Provided by Gone Fishin
Categories Roast Beef
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 916.8, Fat 55.2, SaturatedFat 21.7, Cholesterol 340.2, Sodium 1988.1, Carbohydrate 4.4, Fiber 0.9, Sugar 1.2, Protein 94.6
DUTCH OVEN RUMP ROAST
This is a great recipe for making a super tender and delicious beef roast with your Cast Iron or Enamel Dutch Oven.
Provided by Fisherman Scot
Categories Meat
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 746.2, Fat 30.1, SaturatedFat 7, Cholesterol 147, Sodium 1471.8, Carbohydrate 65.7, Fiber 10.1, Sugar 9.8, Protein 58.8
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