Drunken Rump Roast Recipe

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Drunken Rump Roast

linda mcdougal

By
@lilacmemaw



pinch tips: How to Tie a Roast


Rating:

Serves:

4

Ingredients

12
peppercorns
4
cloves
1
bay leaf
1
thyme sprig
1 Tbsp
vegetable oil
6 lb
rump roast
4 bottle
beer
4
leeks, cut into 1/4" pieces
3 large
onions, diced
3
carrots, peeled and chopped
1/2 tsp
salt

Directions Step-By-Step

1
Tie the peppercorns, cloves, bay leaf and thyme in a piece of damp cheesecloth.
2
Heat the oil in a large, heavy, nonreactive pot set over high heat.
3
Add the roast and sear on all sides until browned.
4
Add the beer and the herb packet to the pot.
5
Bring to a boil, cover tightly, reduce heat, and simmer gently for 1 1/4 hours.
6
Add the leeks and onions, cover and simmer for 30 minutes.
7
Add the carrots and salt, and simmer for 30 minutes longer.
8
Remove the roast, keep it warm, discard the cheesecloth packet and strain.
9
Reserve the broth and the vegetable mixture separately.
10
There should be about 6 1/2 cups broth.
11
Skim off the fat and reserve 1/2 cup broth.
12
Refrigerate the remaining broth for use in other recipes.
13
Carve four 3/8 inch thick slices of rump roast against the grain.
14
Drizzle with some of the reserved broth.
15
Top each with 2-3 tablespoons of the vegetable mixture.
16
Serve immediately.
17
Wrap and refrigerate the remaining roast for later in the week.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy