Pioneer Woman Rump Roast Recipe
If you want a meal that warms your soul, this Pioneer Woman Rump Roast Recipe is perfect. It is a classic beef dish that is tender juicy and very easy to make.
Ingredients
- 1 beef rump roast about 3 to 5 pounds
- 3 tablespoons olive oil or vegetable oil
- 2 large yellow onions peeled and cut into quarters
- 6 to 8 large carrots peeled and cut into thick chunks
- 4 cloves of garlic smashed but left whole
- 3 cups beef broth low sodium is best
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- Salt and plenty of freshly cracked black pepper
Instructions
Prepare the Roast
- Take the meat out of the fridge about 30 minutes before cooking. Generously coat every side of the beef with salt and black pepper for maximum flavor.
Sear the Beef
- Heat the oil in your Dutch oven over medium-high heat. Brown the roast on all sides until it has a dark, crispy crust.
Sauté the Onions
- Remove the meat from the pot and set it aside. Toss the onions and garlic into the hot oil and cook until golden brown.
Deglaze the Pot
- Pour about one cup of the beef broth into the pot. Scrape the bottom with a wooden spoon to release all the flavorful brown bits.
Return the Meat
- Place the seared rump roast back into the pot on top of the onions. The liquid should come about halfway up the side of the beef.
Add the Vegetables
- Scatter the thick carrot chunks all around the meat. The carrots will absorb all the wonderful juices while they cook slowly in the oven.
Add Herbs and Broth
- Pour in the rest of the beef broth until the pot is half full. Lay the fresh rosemary and thyme sprigs right on top of the roast.
The Slow Roast
- Cover the pot with a tight lid and place it in a 275°F oven. Roast for 3 to 4 hours until the meat is completely tender.
Check for Tenderness
- Use a fork to see if the meat pulls apart easily. If it is still tough, let it cook for another 30 minutes in the pot.
Rest and Serve
- Remove the roast from the oven and let it rest for 15 minutes. Slice or shred the beef and serve it with the soft carrots and gravy.
Notes
- Always sear the meat properly to lock in all the savory juices.
- Use red wine instead of broth for a deeper and richer flavor.
- Add baby potatoes to the pot to make it a one-pot meal.
- If you like spice, add a teaspoon of red pepper flakes to the broth.
- Use a slow cooker if you need to be away from home all day.
- Make a thick gravy by whisking cornstarch and water into the cooking liquid.