Hearty Slow-Cooked Rump Roast with Veggie Medley
Indulge in the rich and comforting flavors of this Hearty Slow-Cooked Rump Roast. This crowd-pleasing dish features succulent meat braised to perfection with a fragrant blend of onions, celery, and aromatic herbs. As it simmers gently in a savory beef stock, the roast tenderizes and absorbs all the delicious flavors, while tender carrots provide a splash of natural sweetness. Perfectly paired with creamy mashed potatoes and drizzled with a homemade gravy, this meal is sure to warm your heart and satisfy your taste buds. Ideal for family dinners or special gatherings, you'll find it hard to resist seconds!
N/A
Servings
500
Calories
14
Ingredients
Ingredients
butter
2 tablespoons (melted)
rump roast
4 lbs (whole)
onion
1 (chopped)
celery
2 stalks (chopped)
bay leaf
1 (whole)
garlic clove
1 large (chopped)
peppercorns
20 (whole)
fresh thyme
1 1/2 teaspoons (fresh (or 1/2 teaspoon dried))
fresh parsley
1 1/2 teaspoons (fresh (or 1/2 teaspoon dried))
beef stock
4 cups (divided (2 cups for cooking, 2 cups for gravy))
salt
1 teaspoon (divided)
carrots
2 large (chopped)
flour
1/3 cup (for gravy)
salt and pepper
to taste (for seasoning)
Instructions
1
Preheat your oven to 325°F (165°C).
2
In a large oven-safe pot, melt the butter over medium-high heat. Once melted, add the rump roast and sear each side for 2-3 minutes until it’s nicely browned. Remove the roast and set it aside on a plate.
3
In the same pot, add the chopped onion, celery, bay leaf, minced garlic, peppercorns, thyme, and parsley. Sauté on high heat for about 5 minutes or until the onions become translucent and begin to brown.
4
Return the browned roast to the pot, placing it atop the vegetables. Pour in the beef stock and sprinkle with 1/2 teaspoon of salt.
5
Cover the pot with a lid and transfer it to the preheated oven. Cook for approximately 4 hours, or until the meat is tender and easily shreds with a fork. Baste the roast with the broth every 30 minutes to keep it moist.
6
Once tender, carefully remove the roast from the pot and strain the liquid into a medium bowl, discarding the vegetables and spices. Reserve the flavorful stock.
7
Using two forks, shred the roast into slightly larger than bite-sized pieces. Return the meat to the pot, add the strained stock, the remaining 1/2 teaspoon of salt, and the chopped carrots.
8
Put the pot back in the oven and continue cooking for an additional 40-50 minutes, allowing the flavors to meld together and ensure the carrots become tender.
9
For a delicious homemade gravy, use the remaining stock from the pot roast. Combine the strained stock in a medium saucepan with enough additional stock or water to total about 3 cups. Gradually whisk in the flour and bring to a boil, stirring continuously until thickened. Remove from heat once the desired consistency is achieved.
10
Serve the warm, hearty roast and carrots over a generous bed of creamy mashed potatoes, generously topped with rich gravy. Season with salt and pepper to taste before serving.
Nutrition Information
33.33g
Fat
12.5g
Carbs
36.67g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used is a 4 lb rump roast.
At what temperature should I preheat the oven?
You should preheat your oven to 325°F (165°C).
What should I use to sear the meat?
Use 2 tablespoons of butter melted over medium-high heat for searing.
How long does it take to sear the rump roast?
Sear each side for 2-3 minutes until it is nicely browned.
Which vegetables are sautéed in the pot first?
Chopped onion and celery are sautéed initially after the roast is removed.
What aromatics are added for flavor during the sauté step?
Garlic, a bay leaf, peppercorns, fresh thyme, and fresh parsley are added.
How long should the vegetables be sautéed?
Sauté the vegetables for about 5 minutes or until onions are translucent.
What liquid is used for braising the roast?
Beef stock is used, specifically 2 cups for the initial cooking process.
How long does the roast cook in the oven initially?
The roast cooks covered for approximately 4 hours until tender.
How often should the meat be basted?
Baste the roast with the broth every 30 minutes to keep it moist.
What should I do after the 4-hour cooking period?
Remove the roast and strain the liquid, discarding the vegetables and spices.
How should the meat be prepared after cooking?
Shred the roast into larger than bite-sized pieces using two forks.
When do the carrots get added to the recipe?
Add the chopped carrots after shredding the meat and returning it to the pot.
How long is the final cooking step after adding carrots?
Cook for an additional 40-50 minutes in the oven to tenderize carrots.
How is the homemade gravy prepared?
Combine strained stock with more liquid, whisk in flour, and boil until thickened.
How much flour is needed for the gravy?
1/3 cup of flour is used to thicken the gravy.
What is the total amount of liquid recommended for the gravy?
You should combine enough stock or water to total about 3 cups.
What is the best way to serve this dish?
Serve it over creamy mashed potatoes topped with the rich gravy.
Can I substitute dried herbs for fresh ones?
Yes, use 1/2 teaspoon of dried thyme or parsley instead of 1.5 teaspoons fresh.
How many calories are in a serving of this roast?
There are 500 calories per serving of this rump roast.
What is the fat content per serving?
The fat content is 33.33g per serving.
How much protein does this dish provide?
It provides 36.67g of protein per serving.
What are the total carbohydrates in this meal?
There are 12.5g of carbohydrates per serving.
How many ingredients are in this recipe?
There are 14 specific ingredients listed in this recipe.
What kind of pot is required for this recipe?
A large oven-safe pot with a lid is required for this preparation.
Is this dish suitable for special gatherings?
Yes, it is ideal for family dinners or special gatherings.
How is the meat described in the recipe?
It is described as succulent meat braised to perfection.
What kind of roast is specifically used?
A rump roast is the specific cut used for this recipe.
How many carrots are used?
The recipe calls for 2 large chopped carrots.
How is salt used throughout the cooking process?
Salt is divided, with 1/2 teaspoon added early and 1/2 teaspoon added later.