DUTCH OVEN RUMP ROAST
This is a great recipe for making a super tender and delicious beef roast with your Cast Iron or Enamel Dutch Oven.
Provided by Fisherman Scot
Categories Meat
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 746.2, Fat 30.1, SaturatedFat 7, Cholesterol 147, Sodium 1471.8, Carbohydrate 65.7, Fiber 10.1, Sugar 9.8, Protein 58.8
PERFECT POT ROAST
Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 9
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.
PAULA'S DUTCH OVEN POT ROAST
This is a yummy way to prepare an old favorite in a Dutch oven--the gravy is delicious for this pot roast! I am always asked for the recipe!
Provided by Paula Taylor
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h25m
Yield 8
Number Of Ingredients 14
Steps:
- Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
- Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 21.4 g, Cholesterol 51.6 mg, Fat 27.1 g, Fiber 3.4 g, Protein 16.6 g, SaturatedFat 7.4 g, Sodium 758.5 mg, Sugar 4.2 g
DUTCH OVEN GARLIC ROSEMARY STUDDED VENISON RUMP
I found this recipe in a hunting magazine. It is from Chef John Reilly.It was rated in the top 10 for venison. It is very flavorful and super tender. I actually used a neck roast in place of the rump.
Provided by Posiespocketbook
Categories Deer
Time 2h30m
Yield 6-9 serving(s)
Number Of Ingredients 16
Steps:
- Remove silver skin/sinew and excess fat from roast. Rub meat with several of the crushed cloves of garlic. Sprinkle with salt and pepper. Tie the meat into roast.
- Using a long, thin knife pierce the roast several inches deep in a half-dozen evenly spaced areas. Using a teaspoon handle, push crushed garlic pieces and rosemary leaves into slits. Rub roast with olive oil.
- Preheat oven 350 degrees.
- Place dutch oven on stove over high heat. When pot is hot, sear roast, browning on all sides. Remove roast and reduce heat to medium. Add 1-2 Tbs olive oil. Saute carrots, celery, and onions to brown.
- Add roast back to pot. Pour red wine over roast. Add stewed tomatoes. Add stock to cover. Bring to simmer on stovetop. Cover with lid and place in preheated oven.
- After rump goes in oven, prepare cippolini onions and parsnips. Place large saute pan on stovetop over medium high heat. Add veggies and saute to brown. Set aside.
- One hour into cooking rump, add veggies to the pot and replace lid. Cook additional 30-60 minutes until meat is fork tender.
Nutrition Facts : Calories 906.7, Fat 48.9, SaturatedFat 16.3, Cholesterol 226.8, Sodium 833.4, Carbohydrate 41, Fiber 9.5, Sugar 15.1, Protein 67.3
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