Pioneer Woman Rump Roast Recipe
Want a tasty, filling meal? Try This Pioneer Woman Rump Roast Recipe! It's a classic dish with simple flavours.
Ingredients
- 3-4 lbs Rump Roast
- 3-4 Carrots (sliced)
- 1 Onion (White or Yellow)
- 3-4 Fresh Rosemary Sprigs (roughly chopped)
- 4-5 Cloves Garlic (roughly chopped)
- 1/4 cup Olive Oil
- 1 cup Beef Stock
- 3 Cups Baby Potatoes
- Coarse Sea Salt and Fresh Cracked Pepper to taste
- 1-2 tbsp Flour (optional)
- 1 tbsp Brown Sugar
Instructions
- Preheat the oven to 275°F for slow cooking.
- Pat dry and season the roast with a garlic mixture.
- Create slits, insert garlic, enhancing meat flavour.
- Sear all sides in a hot Dutch oven.
- Sauté veggies in olive oil until soft.
- Deglaze with beef broth, scraping flavorful bits.
- Add brown sugar, herbs, and spices for depth.
- Place roast on veggies in the Dutch oven.
- Bake at 275°F, around 20 minutes per pound.
- Rest roast for 15 minutes before slicing.
- Optionally, make gravy from roast drippings.