What’s a Rump Roast?
WHAT DID YOU HAVE FOR DINNER?
Your kids will love telling their friends what they had for dinner.
Rump Roast, that's a funny name!
You will love how easy it is to make a great meal everyone will love.
We like to gather all the ingredients together the night before, then, on a Saturday morning before we all head out for the day's activities, we get this going in the slow cooker and when we get back...Boom! A warm, delicious, nutrient-dense, healthy meal for your family. Here's what else you'll love:
Hands Off Cooking Method
Classic Seasonings
Melt-In-Your-Mouth Tender
While rump roast gets a bad rap sometimes as a tough cut of meat, it can cook up as tender as short ribs. Cooked low and slow -- the right way -- this inexpensive cut of meat can melt into a flavorful, tender roast the whole family will love.
Rump roast can easily be cooked unattended in a slow cooker. It’s a good choice when you want to make pot roast and leftovers are perfect for hot sandwiches with gravy or BBQ sauce.
THREE EASY STEPS
Pat dry and season it all over
Sear it in a pot or pan on all sides.
Cook it on low and slow until it's falling apart.
What is a Rump Roast
A rump roast is essentially a cut of beef from the back end of a cow, way back near the tail. The whole area, including the rump and the upper part of the back leg, is known as the round, but for this discussion, let's focus on the top part – the rump.
Typically, it weighs about 15 pounds, but folks usually divide the entire rump into three or four roasts, each weighing around 3 to 4 pounds. Now, here's the important bit: since the rump roast comes from a muscle group that gets a good workout, it's on the lean side with minimal fat. So, the key to enjoying this cut of grass-fed beef is all in the cooking technique.
OTHER NAMES FOR RUMP ROAST
Bottom Round Roast
Round Tip Roast
Bottom Round Oven Roast
Standing Rump Roast (bone-in)
Ingredients
3 - 4 lb rump roast (100% grass-fed is our preferred cut)
2 - 3 cloves of garlic
2 - 3 lbs of small potatoes
3 - 4 carrots cut into chunks
2 tablespoons balsamic vinegar
2 cup beef broth or bullion cubes
Fresh rosemary and thyme. (Dried will do, but not as flavorful. )
Salt and pepper
Oil
Directions
Pat the rump roast dry
Season with salt and pepper
Oil a pan or pot and bring it up to VERY WARM, almost full blast.
Sear all sides of the grass-fed meat. It will likely smoke a lot, but don't worry. Your goal is to get all sides deeply seared. You can skimp here, but this is the flavor maker!
Reduce heat and remove rump roast from pan/pot and place in the slow cooker.
Use the balsamic vinegar to deglaze the pan used for searing. Use a utensil to loosen the bits of meat in the pan...again, this is the flavor maker step. Just do it. Ha!
Put all the other ingredients in the slow cooker.
Feel free to experiment with other herbs and hearty root vegetables like parsnip, rutabaga, turnips, etc.
Cover and cook on low for 8 hours.
Shred the beef and serve
Bon Appétit
Share with a friend. If you tried this recipe, give us some feedback with a comment below. Did you add any personal touches?
-Jim