Ina Garten Rump Roast Food

SLOW-ROASTED BEEF RUMP ROAST

Steps:

• Make slits in the beef roast and stuff each with one of the garlic slices - 5 or 6 per side.
• Place the roast in a dish, pour the Worcestershire sauce over top, cover and then refrigerate for an hour or longer. Remove it from the fridge about 20 minutes before you're ready to roast it.
• Preheat the oven to 425°F. Use a paper towel to coat the middle oven rack with the canola oil. Cover a baking sheet (one that has sides) with foil and set it on the bottom oven rack.
• Salt and pepper both sides of the roast, and then place it directly on the middle oven rack, over top the baking sheet (which will catch all the drippings).
• Roast for 30 minutes, then reduce the heat to 225°F and continue to slow-roast for another hour to 1.5 hours, or until the fat has browned and the internal temperature reads about 135°F for medium-rare.
• Remove the roast from the oven, tent it with foil, and let it rest for 15 minutes before serving. The temp will rise another couple degrees while it's resting.
• Slice the roast thinly against the grain to maximize the tenderness.

INA GARTEN'S COMPANY POT ROAST

Steps:

• Preheat the oven to 325°F (160°C).
• Pat the roast dry with paper towels. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the flour on a plate and dredge the roast in flour, turning to coat all sides, including the ends.
• In a large Dutch oven over medium heat, warm 2 tablespoons oil. Add the roast and sear, without moving it, until nicely browned, 5 to 8 minutes. Turn and sear the opposite side. Then turn and sear the ends, 4 to 5 minutes each. Using tongs, transfer the roast to a large plate.
• Add 2 tablespoons oil to the Dutch oven and keep it over medium heat. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook, stirring occasionally, for 10 to 15 minutes, until tender but not browned.
• Carefully add the wine and Cognac and bring to a boil.
• Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Return the roast to the pot, bring to a boil, and cover. Place in the oven for 1 hour.
• Turn the heat down to 250°F (120°C) to keep the sauce at a gentle simmer. Continue to roast until the meat is fork-tender or the pot roast registers 160°F (71°C), about 1 1/2 hours, for a total of 2 1/2 hours in the oven.
• Transfer the roast to a cutting board. Remove the herb bundle and discard. Skim and discard as much fat as possible from the surface of the sauce.
• Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth.
• Pour the puree back into the pot, place on the stove top over low heat, and return the sauce to a simmer. Meanwhile, place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir the butter mixture into the sauce and simmer, stirring constantly, until thickened, 1 to 2 minutes. Remove from the heat, taste, and adjust the seasonings accordingly.
• Remove the strings from the roast and slice the meat. Pile it onto a platter and serve it warm with the sauce spooned over it. (You may have some leftover sauce, which you can cover and refrigerate for up to 3 days. Rewarm it gently over low heat and, if desired, add a splash of red wine just before serving. It's delicious over pasta.)

PERFECT RUMP ROAST

Steps:

• DO NOT USE A GLASS PAN FOR THIS RECIPE.
• Pre-Heat the oven to 500 degrees.
• Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
• Now Salt and Pepper the rest of the roast.
• Put the Roast in the oven and sear for 20 minutes.
• Then add the water, the chopped onion and reduce the temperature to 275 degrees.
• Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.

COMPANY POT ROAST

Steps:

• Preheat the oven to 325 degrees F.
• Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
• Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
• Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

PRESSURE COOKER POT ROAST RECIPE

Steps:

• Season the meat with salt and pepper on both sides.
• Preheat the pressure cooker (I used my Instant Pot - affiliate link), select saute on high. Add in the oil.
• Once the pot is hot, brown the chuck roast, 3-4 minutes on each side. Transfer the meat onto a plate and cover with foil (or parchment paper) to keep warm.
• Add in the onion, garlic, chicken stock, and thyme and give it a stir.
• Put the meat back into the pot and secure the lid.
• Select manual, make sure that the steam release handle is turned to sealing position, and cook at high pressure for 60 minutes.
• When cooking is complete, use natural release for 10 minutes and then release the remaining steam.
• Add in the potatoes, carrots, and parsnips. Be sure to submerge them in the cooking liquid.
• Select manual and cook at high for 10 minutes.
• When cooking is complete, use a natural release for 10 minutes and then release the remaining steam.