Dutch Oven Rump Roast Recipes

PERFECT POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

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.

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.

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.