Traditional Savory Yankee Pot Roast
For this meal you will want to stay within a reasonable budget, which is why the rump roast is a good choice. The rump roast is the cut of meat from the bottom round and is one of the most inexpensive and economical cuts of meat. It can also be one of the toughest cuts of meat which is why you will want to braise it and then cook it on low temperature for several hours which is the traditional way of tenderizing tough cuts of meat. That doesnâ€™t mean you cannot get awesome flavor as with the more expensive cuts of meat, it will just take some extra steps. Or you can throw everything in your crockpot and set temperature to low.
One of the ways to infuse flavor into a rump roast is by submerging it in a seasoned or flavored liquid with the addition of root vegetables. The recipe calls for inserting herbs and spices beneath the surface of the meat before searing and cooking it.
Slow cooking this roast reduces shrinkage during cooking; you will also have to consider the weight and volume loss through trimming. This means that your 3 to 4 pound roast may be reduced by as much as 40 percent. You may want to increase the size of meat you need.
Mirepoix: traditional French culinary aromatics
Traditional Yankee Pot Roast
Preheat oven to 325Ð’Â° Fahrenheit (165Ð’Â° C)
Serves 6 to 8
- 3 to 4 pound rump roast, prime or choice
- 5 small cloves garlic, peeled
- 5 capers
- 3 tablespoons of vegetable oil
- 3 teaspoons rosemary leaves, finely chopped
- 3 teaspoons thyme leaves, finely chopped
- 1/4 cup butter
- 3 tablespoons vegetable oil
- 1/2 cup all purpose flour
- 1 teaspoon black pepper
- 1/2 cup red wine or dry vermouth
- Remove rump roast from refrigerator and rinse under cool running water, pat dry with paper towels. Place on a clean surface and bring it to room temperature for about 35 to 40 minutes.
- Using the tip of a sharp boning knife, make 5 small slits about 1 inch deep into the top of the rump roast. Insert a caper and garlic clove into the slits. Season the roast on all sides with the salt and pepper.
- Combine the oil, rosemary and thyme leaves and rub into the entire surface of the roast.
- In a large mixing bowl, combine the flour and black pepper. Dredge the rump roast in the flour, coating all sides evenly; shake off excess flour, set aside for service.
- Bring the oil and butter to hot in a 4 quart Dutch oven over medium to high heat, carefully place dredged rump roast into the hot oil and brown on all sides for at least 5 minutes...
- Place the Mirepoix in the bottom of the Dutch oven, place roast of top, Pour beef stock to halfway above bottom of roast. Cover and place on middle rack of preheated 325Ð’Â° Fahrenheit (165Ð’Â° C) oven for 3 to 4 hours or until desired doneness. Remove roast from Dutch oven to a shallow pan and let rest for 30 minutes.
- Slice the roast against the grain into 1/4 inch servings and lay them out in a shallow serving dish.
- With a slotted spoon remove vegetables and return Dutch oven to the stove.
- Add the red wine or dry vermouth to the Dutch oven and cook over medium to high heat until it reduces by half. You will need to constantly stir this.
- Pour over your sliced roast and serve.
- Puree the Mirepoix and add back to your sauce.
- Puree and freeze for later use in stocks and soups