Pioneer Woman Beef Rump Roast recipe features fresh rosemary, garlic, olive oil, sea salt, cracked pepper, baby potatoes, carrots, onion, beef stock, brown sugar, and optional flour. It takes 4 hours and serves 6.
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🧡 Why You’ll Love This Beef Rump Roast Recipe:
- Succulent Flavor: The combination of fresh rosemary, garlic, and olive oil infuses the beef rump roast with rich, savory flavor, creating a mouthwatering dining experience.
- Easy Preparation: With simple instructions and common ingredients, this recipe is perfect for both experienced cooks and beginners looking to create a delicious meal with minimal effort.
- Family-Friendly: With its hearty and comforting flavors, this dish is sure to please even the pickiest eaters, making it ideal for family dinners or gatherings with friends.
- Leftover Potential: Enjoy the leftovers of this flavorful roast in sandwiches, wraps, or salads for quick and tasty meals throughout the week, saving time and reducing food waste.
❓ What Is Pioneer Woman Beef Rump Roast Recipe?
Pioneer Woman Beef Rump Roast recipe involves seasoning a rump roast with salt, pepper, and herbs, then slow-cooking it with onions, garlic, and beef broth until tender. It’s often finished in the oven to create a flavorful, succulent meat centerpiece.
🥩 Pioneer Woman Beef Rump Roast Ingredients
- Rump Roast (3-4 pounds)
- 3-4 Fresh Rosemary Sprigs, roughly chopped
- 4-5 Cloves of Garlic, roughly chopped
- 1/4 cup Olive Oil
- Coarse Sea Salt and Fresh Cracked Pepper
- 3 Cups of Baby Potatoes
- 3-4 Carrots, sliced into 3-4″ lengths
- 1 White or Yellow Onion, quartered
- 1 cup Beef Stock
- 1 tablespoon Brown Sugar
- 1-2 tablespoons Flour (optional)
🍲 How To Make Pioneer Woman Beef Rump Roast
- Preheat the oven to 275 degrees Fahrenheit.
- Take the roast out of the fridge and pat it dry before you season it. Set aside.
- In a small bowl, mix together 3 garlic cloves, 1 teaspoon of coarse sea salt, 1/4 cup of olive oil, and pepper that has just been cracked. Mix everything together. Spread a lot of rub all over the roast.
- With a sharp knife, cut the roast into 1-inch-deep slits. Put the rest of the garlic chunks into the holes so that the garlic flavor can seep into the meat.
- Warm up a big Dutch oven over high heat before you cook the roast. Roast the meat in a hot Dutch oven for three to four minutes, turning it over so that all sides are browned.
- The roast should be taken out of the pan and put on a cutting board or plate after the meat has browned. Lower the heat to medium-low. Put the veggies and olive oil in the Dutch oven. Cook the vegetables in oil for 5 to 6 minutes, until they get soft and brown.
- The next step is to use the flavor that the veggies and meat have gained by being sautéed and seared. To get rid of the brown bits on the bottom, add a cup of beef broth to the Dutch oven. Scrape the “liquid gold” out of the pot with a wooden spoon or spatula.
- Add the brown sugar and any other herbs and spices you want, like salt and pepper or rosemary.
- Put the roast on top of the veggies in the Dutch oven. Keep the lid on tight, and bake at 275 degrees F for about 20 minutes per pound. Use a quick read thermometer to make sure it’s done.
- It’s time to cut the roast. Take it out of the oven and let it rest for 15 minutes before cutting it.
- Make a gravy if you want to. Move the vegetables and roast to a big serving platter. Add one to two tablespoons of flour and whisk them in. Place the Dutch oven back on the stove over medium-low heat. Keep mixing until a gravy forms.
💭 Recipe Tips:
- Monitor temperature: Ensure oven doesn’t run too hot to prevent overcooking, maintaining roast’s tenderness.
- Don’t skimp on seasoning: Generously apply herbs, garlic, salt, and pepper for robust flavor throughout.
- Select proper size: Choose roast that fits cooking vessel to ensure even heat distribution and thorough cooking.
- Patience is key: Allow roast to rest before slicing to retain juices and ensure maximum tenderness.
- Check doneness: Utilize meat thermometer to verify internal temperature, preventing under or overcooking.
🥗 What To Serve With Beef Rump Roast?
Serve Beef Rump Roast with garlic mashed potatoes, roasted carrots, and green beans for a classic meal a side of Yorkshire pudding or dinner rolls to soak up the juices, and a simple mixed greens salad, adds balance and variety.
🎚 How To Store Leftovers Beef Rump Roast?
- Refrigerator: To store Leftovers Beef Rump Roast refrigerate it in an airtight container for up to 3-4 days.
- Freezer: To freeze wrap Leftovers Beef Rump Roast tightly in plastic wrap or aluminum foil then place it in a freezer bag freeze for up to 3 months.
🥵 How To Reheat Leftovers Beef Rump Roast?
- Oven: Wrap Leftovers Beef Rump Roast in foil reheat at 325°F until warm approximately 20-30 minutes.
- Microwave: Place Leftovers Beef Rump Roast in microwave-safe dish cover it with damp paper towel for up 5-6 minutes heat on high in intervals until warm.
FAQ’S
How Do I Know When My Beef Rump Roast Is Done Cooking?
To know when your beef rump roast is done cooking, use a meat thermometer for medium-rare, it should register 135°F, and for medium, 145°F. Let it rest before slicing.
Can I Marinate A Beef Rump Roast Overnight?
Yes, you can marinate a beef rump roast overnight. Marinating enhances flavor and tenderness ensure the marinade covers the meat evenly and refrigerate it.
How Do I Prevent My Beef Rump Roast From Drying Out While Cooking?
Prevent beef rump roast from drying out by searing it before roasting, basting it occasionally, and cooking it at a lower temperature.
Can I Cook A Beef Rump Roast In An Instant Pot?
Yes, you can cook a beef rump roast in an Instant Pot sear the roast, add liquid, and cook on high pressure for about 20-25 minutes per pound.
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Pioneer Woman Beef Rump Roast Nutrition Facts
Amount Per Serving
- Calories 308.3
- Total Fat 16.5g
- Saturated Fat 6.3g
- Cholesterol 120mg
- Sodium 50mg
- Potassium 303.3mg
- Total Carbohydrate 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 36.7g
- Vitamin A 0 IU
- Vitamin C 0 mg
- Calcium 0.7 mg
- Iron 16.7 mg
Pioneer Woman Beef Rump Roast
Description
Pioneer Woman Beef Rump Roast recipe features fresh rosemary, garlic, olive oil, sea salt, cracked pepper, baby potatoes, carrots, onion, beef stock, brown sugar, and optional flour. It takes 4 hours and serves 6.
Ingredients
Instructions
- Preheat the oven to 275 degrees Fahrenheit.
- Take the roast out of the fridge and pat it dry before you season it. Set aside.
- In a small bowl, mix together 3 garlic cloves, 1 teaspoon of coarse sea salt, 1/4 cup of olive oil, and pepper that has just been cracked. Mix everything together. Spread a lot of rub all over the roast.
- With a sharp knife, cut the roast into 1-inch-deep slits. Put the rest of the garlic chunks into the holes so that the garlic flavor can seep into the meat.
- Warm up a big Dutch oven over high heat before you cook the roast. Roast the meat in a hot Dutch oven for three to four minutes, turning it over so that all sides are browned.
- The roast should be taken out of the pan and put on a cutting board or plate after the meat has browned. Lower the heat to medium-low. Put the veggies and olive oil in the Dutch oven. Cook the vegetables in oil for 5 to 6 minutes, until they get soft and brown.
- The next step is to use the flavor that the veggies and meat have gained by being sautéed and seared. To get rid of the brown bits on the bottom, add a cup of beef broth to the Dutch oven. Scrape the “liquid gold” out of the pot with a wooden spoon or spatula.
- Add the brown sugar and any other herbs and spices you want, like salt and pepper or rosemary.
- Put the roast on top of the veggies in the Dutch oven. Keep the lid on tight, and bake at 275 degrees F for about 20 minutes per pound. Use a quick read thermometer to make sure it’s done.
- It’s time to cut the roast. Take it out of the oven and let it rest for 15 minutes before cutting it.
- Make a gravy if you want to. Move the vegetables and roast to a big serving platter. Add one to two tablespoons of flour and whisk them in. Place the Dutch oven back on the stove over medium-low heat. Keep mixing until a gravy forms.
Notes
Monitor temperature: Ensure oven doesn’t run too hot to prevent overcooking, maintaining roast’s tenderness.
Don’t skimp on seasoning: Generously apply herbs, garlic, salt, and pepper for robust flavor throughout.
Select proper size: Choose roast that fits cooking vessel to ensure even heat distribution and thorough cooking.
Patience is key: Allow roast to rest before slicing to retain juices and ensure maximum tenderness.
Check doneness: Utilize meat thermometer to verify internal temperature, preventing under or overcooking.
Pioneer Woman Beef Rump Roast