Dutch Oven Rump Roast
A classic dish with simple flavors, this Pioneer Woman Rump Roast is one of my favorites to make on a cool winter or fall evening. This slow cooked roast is perfect when you don’t want to spend a lot of time prepping or on clean up… we love a good one pot recipe.
INGREDIENTS
▢ 3-4 lb Rump Roast
▢ 3-4 Carrots
▢ 1 Onion
▢ 3-4 Sprigs Rosemary (roughly chopped) plus a few extra for garnish
▢ 3-4 Garlic Cloves Chopped
▢ 1/4 cup Olive Oil
▢ 1 cup Beef Stock (find our homemade recipe on the blog as well)
▢ Baby Potatoes (12-15)
▢ Salt and Pepper to tastw
Preheat the oven to 275°F
Pat the roast dry
Mix together 3 garlic cloves, 1 teaspoon coarse sea salt, 1/4 cup olive oil, and freshly cracked pepper in a small bowl. Stir until combined. Rub generously over the entire roast.
Cut small slits into the roast and place chopped garlic inside to enhance the flavor
Heat dutch oven over medium- high heat and sear all sides of the roast
Remove roast from Dutch oven
Pour in olive oil, potatoes and veggies and Sauté until soft (about 5-6 minutes)
Deglaze with broth, scraping the sides for flavorful bits
Add brown sugar, herbs, and spices
Place roast on top of veggies in the dutch oven
Cover with a tight-fitting lid, and bake for about 20 minutes per pound at 275 degrees F