drunken rump roast

How To Make drunken rump roast

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