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leeks, cut into 1/4" pieces
carrots, peeled and chopped
Tie the peppercorns, cloves, bay leaf and thyme in a piece of damp cheesecloth.
Heat the oil in a large, heavy, nonreactive pot set over high heat.
Add the roast and sear on all sides until browned.
Add the beer and the herb packet to the pot.
Bring to a boil, cover tightly, reduce heat, and simmer gently for 1 1/4 hours.
Add the leeks and onions, cover and simmer for 30 minutes.
Add the carrots and salt, and simmer for 30 minutes longer.
Remove the roast, keep it warm, discard the cheesecloth packet and strain.
Reserve the broth and the vegetable mixture separately.
There should be about 6 1/2 cups broth.
Skim off the fat and reserve 1/2 cup broth.
Refrigerate the remaining broth for use in other recipes.
Carve four 3/8 inch thick slices of rump roast against the grain.
Drizzle with some of the reserved broth.
Top each with 2-3 tablespoons of the vegetable mixture.
Wrap and refrigerate the remaining roast for later in the week.