Cast-Iron Cooking: Rump Roast

I intended to pick up a bottom round roast yesterday; that’s the cut of beef I usually use for a pot roast. But they didn’t have any in the right size, and rump roast was priced the same. We now have a new favorite pot roast.

When pot roast is done to perfection, it falls to pieces easily. This roast was tender and flavorful, and the pan juices make a delicious au jus–or you could turn them into gravy.

Dutch Oven Rump Roast

Serves 8

4 lb. rump roast
3 TBL olive oil
3 medium onions, peeled and cut in 1/2-inch-thick cross-sections
4 cloves garlic, minced
1/2 lb. baby carrots
2 tsp Hungarian sweet paprika
1 tsp dried rosemary
1/4 tsp dried oregano
1 tsp dried thyme
2 tsp kosher salt
1 tsp black pepper
2 bay leaves
2 cups beef broth
1 cup red wine
1 cup water

Heat oven to 300°F. Heat olive oil over medium-high heat in a cast-iron Dutch oven. Dry off roast with paper towels. Sear roast until well-browned on all sides. Add onion, garlic and carrots. Add seasonings to top of roast, then pour in broth, red wine and water. Cover the Dutch oven and place in oven.

After 2 hours of cooking, remove from oven and turn the roast over. Cover and return to oven and cook for 1 1/2 hours more, until fork-tender.

Transfer meat to cutting board and cover with a foil tent to let it rest about 10 minutes before slicing or shredding. Place vegetables in serving bowl, discard bay leaves, and bring pan juices to boil over high heat until they reduce to desired consistency. Serve as gravy or dipping sauce.

If any pan juices are left over, add about 1/4 cup to freezer bag with leftover pot roast.

Leftovers make excellent enchiladas or French dip sandwiches, or they can be used in Beef with Garlic Wine Sauce.

Note: nutrition information excludes pan juices, as that varies depending on how much they are reduced.

© 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.