BRAISED RUMP ROAST AND VEGETABLES
Create a simple, delicious braised rump roast. Some vegetables, pepper and a long simmer are all it takes.
Provided by My Food and Family
Categories Beef
Time 2h50m
Yield Makes 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
BRAISED RUMP ROAST
This is a good guide for any roast that should be braised. You can stick this in a crock pot or oven-roast it.3 oz per serving, after cooking; information includes proportional au jus/gravy (with no additional seasonings or thickening agents).
Categories Beef/Pork Dinner Beef/Pork Dinner
Yield 12
Number Of Ingredients 16
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.
- -------------
- 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.
- -----------------------------
- 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.
- ----------------
- COOKING:
- ------------------
- 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.
- -------------------
- Oven roasting:
- 325 degrees if using prime or choice
- 300 degrees if using select or lower.
- ---------------
- 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+
- ===================
- 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.
- ---------------------------
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
BRAISED POT ROAST WITH VEGETABLES
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 412 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams, Sugar 4.5 grams
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).
RUMP ROAST WITH BEER AND GARLIC
A simple rump roast slowly cooked with beer, garlic, and veggies until tender. Serve with bread and butter.
Provided by CALI-COOK
Time 2h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 610.6 calories, Carbohydrate 63.6 g, Cholesterol 100.3 mg, Fat 16.5 g, Fiber 7.1 g, Protein 47.6 g, SaturatedFat 5.8 g, Sodium 342.9 mg, Sugar 5.4 g
More about "braised rump roast and vegetables recipes"
ITALIAN-STYLE BRAISED RUMP ROAST RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 8Total Time 3 hrs
ROASTED RUMP STEAK | JAMIE OLIVER RECIPES
From jamieoliver.com
RUMP ROAST WITH WINTER VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
OVEN BRAISED POT ROAST WITH VEGETABLES - DEEP SOUTH DISH
From deepsouthdish.com
OVEN BRAISED BOTTOM ROUND POT ROAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
OVEN RUMP ROAST WITH VEGETABLES RECIPE - THE WORLD RECIPE
From theworldrecipe.com
RECIPE FOR RUMP ROAST AND VEGETABLES | DEPORECIPE.CO
From deporecipe.co
BRAISED RUMP ROAST AND VEGETABLES RECIPES
From tfrecipes.com
CLASSIC BRAISED BEEF RECIPE
From allrecipes.com
SLOW BRAISED BEEF POT ROAST WITH POTATOES RECIPE - THE …
From thespruceeats.com
BRAISED RUMP ROAST - RECIPE - COOKS.COM
From cooks.com
THE BEST RUMP ROAST RECIPE - HOW TO MAKE TENDER OVEN …
From farmhouseharvest.net
BRAISED BEEF RUMP ROAST RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
BRAISED BEER POT ROAST RECIPE - MADE WITH SIMPLE INGREDIENTS
From simpleandsavory.com
BRAISED BEEF RUMP ROAST - PREVENTION
From prevention.com
RECIPES: DIG UP NEW WAYS TO BRING ROOT VEGETABLES INTO SPOTLIGHT
From ajc.com
OVEN BRAISED BEEF ROAST - OH SWEET BASIL
From ohsweetbasil.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love