Drunken Rump Roast

Drunken Rump Roast Recipe

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linda mcdougal

By
@lilacmemaw


Rating:

★★★★★ 1 vote

Serves:
4

Ingredients

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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

How to Make Drunken Rump Roast

Step-by-Step

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

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About Drunken Rump Roast

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




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