Savory Seasoned Rump Roast
A herb and paprika-rubbed rump roast slow-roasted in a Dutch oven with root vegetables and aromatics. The spice crust and fat cap create a flavorful crust while the pan drippings become a rich gravy.
Total
5 minServings
8A herb and paprika-rubbed rump roast slow-roasted in a Dutch oven with root vegetables and aromatics. The spice crust and fat cap create a flavorful crust while the pan drippings become a rich gravy.
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For The Rub:\nIn a small bowl, measure and mix thorougly, all spices and herbs together; set aside.
For The Dutch Oven:\nMake sure Dutch Oven has a good fitting lid.\nAdjust oven rack to accomodate Dutch Oven.\nPreheat oven to 400 degrees F.\nPeel, rinse and quarter onion; set aside.\nScrape Carrots, rinse; set aside.\nPeel potatoes, rinse and cut in half. Place in bowl of cold water until ready for use.
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.
Sprinkle and rub the spice/herb mixture on all sides of roast
Place all carrots in single layer, on bottom of Dutch Oven. Place onion around edges, on top of carrots.\nPut spice rubbed roast on top of carrots, with the fat cap up.
Place Dutch Oven with roast, carrots and onion into preheated 400 degree oven for 30-45 minutes. This is to brown roast.
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. \n 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. \nMy 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.
Store leftover roast and vegetables in an airtight container up to 3 days. Reheat gently at 325°F with a splash of broth to restore moisture.
Dutch oven with tight-fitting lid
Roast until your desired doneness is reached. A 2.5+ lb roast typically needs 2–2.5 hours at 325°F after the initial 30–45 minute searing at 400°F. Use a meat thermometer for precision: 130–135°F for medium-rare, 135–145°F for medium.
The fat cap renders during cooking, creates a flavorful crust, and keeps the meat moist. Trim excess if too thick, but retain a good layer for best results.
Yes. After removing the roast and vegetables, deglaze the Dutch oven with broth or wine, scraping up browned bits. Thicken with flour slurry or cornstarch if desired.
Prepare the rub and cut vegetables the day before; store separately. The roast is best served fresh, but leftovers can be refrigerated up to 3 days and reheated gently at 325°F.
Soy sauce, balsamic vinegar, or beef broth are suitable alternatives for the liquid component.
