How to Cook Rump Roast in a Dutch Oven | livestrong

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Things You’ll Need

• 4-lb. hindquarters roast
• paper towel
• salt
• capsicum
• Dutch oven
• two tbsp. petroleum
• tongs
• two clove garlic, chop
• one onion, slice

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• one bay leaf
• one tsp. thyme entrust
• one cup beef lineage
• two cup light beer

How to Braise Rump Roast in a Dutch Oven

1. Remove roast out from the refrigerator and allow it to come to room temperature.
2. Preheat the oven to 325 degrees Fahrenheit.
3. Season the rump roast on all sides with salt and pepper.
4. Heat the oil in your Dutch oven over medium-high heat. When the oil is hot, brown the rump roast on all sides, turning it frequently with tongs.
5. Place onion and garlic around the roast.
6. Add the bay leaf and thyme leaves.
7. Pour the beef stock and beer over the rump roast.
8. Put the lid on the Dutch oven and put the roast in your oven.
9. Bake for two to three hours until the meat is fork-tender.

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Things You’ll Need

• 4-lb. buttocks roast
• Dutch oven
• two tbsp. petroleum
• salt
• capsicum
• Instant-read thermometer
• serve plate oregon carving board
• aluminum foil

How to Roast a Rump Roast in a Dutch Oven

1. Preheat the oven to 250 degrees Fahrenheit.
2. Remove the roast from the refrigerator and allow it to come to room temperature.
3. Season the roast on all sides with salt and pepper.
4. Heat the Dutch oven over medium-high heat.
5. Add 2 tbsp. of oil.
6. Sear the roast on all sides, which takes about six minutes. Turn it frequently with tongs.
7. Remove the Dutch oven from the heat.
8. Turn the roast fat side up.
9. Cook the roast in the oven, uncovered, until the internal temperature is 140 degrees Fahrenheit, measured with an instant-read thermometer inserted into the thickest part of the roast. Check the temperature after an hour of roasting. How long the roast needs to cook depends on its shape and size, as well as the temperature of the oven.
10. Remove the rump roast from the skillet and allow it to rest for 15 minutes, covered with foil.
11. Cut thin slices across the grain of the meat.

Tip

• Season rump roast with fresh herbs, such as parsley, rosemary, thyme leaves or fresh bay leaf.
• Substitute red wine for the beer in the braised beef.
• Substitute canned tomatoes and their juice for beer.
• In the last hour of cooking, add vegetables such as carrots, mushrooms, potato cubes, zucchini or other summer squash.

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source : https://mytaemin.com
class : Cook