Dutch Oven Rump Roast

May 11, 2023May 11, 20230 2
Dutch Oven Rump Roast: A Hearty One-Pot Meal
in Main

Prep

20 min

Cook

2 hours

Ready In

2 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 lbs roast
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon minced garlic
5 large red potatoes ( cut to inch squares )
3 medium yellow onions ( quartered )
1 large head of broccoli ( cut off florets , and chop spears from stem )
3 large carrots ( sliced to 3/4 inch )
1/2 cup olive oil
2 -4 slices bacon
2 -3 cups water
1 bottle , favorite beer for cooking . darker beers are better than drinking in my opinion ( for cooking )

Nutrision Information

Servings Per Recipe
6-8
Calories
563
Sugar
6g
Fat
37g
Dutch Oven Rump Roast is a classic meat and potatoes meal that will transport you to another time and place. Comforting and filling, this dish is a crowd-pleaser and easy to customize. This particular version of the recipe uses a Dutch oven to slow cook the meat, making it tender and juicy, and to create a rich broth that is flavored with the savory aroma of bacon and beer. This hearty main dish is perfect for a cozy night in or a dinner party with friends.

Instructions

1.Preheat oven to 350°F.
2.Season the roast generously with salt, black pepper, and minced garlic, making sure to coat the entire surface.
3.In a Dutch oven or a large casserole dish that can be used on the stovetop and in the oven, heat the olive oil over medium-high heat.
4.Once the oil is hot, add the roast and sear on all sides until well-browned, approximately 4-5 minutes per side.
5.Remove the roast from the pot and set it aside on a plate.
6.Add the bacon to the pot and cook for 2-3 minutes until crispy.
7.Add the onions and cook for another 2-3 minutes until they begin to soften.
8.Pour in the beer and water, and use a wooden spoon to scrape any browned bits from the bottom of the pot, allowing the liquid to come to a boil.
9.Add the carrots and potatoes to the pot, stirring to combine everything.
10.Place the roast back into the pot and baste it with the cooking liquid.
11.Cover the pot with aluminum foil and place it in the preheated oven.
12.Cook for 2 hours, then remove the foil and add the broccoli spears to the pot, tucking them in around the roast and vegetables.
13.Cover the pot with the foil once again, and return to the oven for an additional 30-45 minutes, or until the roast is fully cooked through.
14.Remove the pot from the oven and allow the roast to rest for 10-15 minutes before slicing and serving.

PROS

This one-pot meal is hearty, filling, and perfect for chilly nights or dinner parties.

The slow cooking of the roast and the addition of vegetables create a rich, delicious broth full of flavor.

Using a Dutch oven ensures even cooking and a tender, juicy roast meat.

Leftovers of this dish make for excellent sandwiches or salads.

CONS

This recipe takes some time and effort to prepare, so it’s not ideal for a quick dinner.

This recipe calls for beer, which might not suit everyone’s tastes or diets.

HEALTH & BENEFITS

This Dutch Oven Rump Roast recipe is high in protein, fiber, and vitamins due to the added vegetables.
The use of garlic and onions adds immunity-boosting properties to the dish.
The heart-healthy benefits of using olive oil over refined oils make it a healthier choice.
However, the addition of bacon may increase the saturated fat content of the meal, so it’s best consumed in moderation.

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