mimi's spicy rump roast
This is my standard home recipe for savory Sunday dinner roast we have used through the years. My daughter recently told me of using coffee instead of water, so I tried it. Really liked the slight flavor and color change, so added it to my own. Love it...
prep time
30 Min
cook time
2 Hr 30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 tablespoons olive oil
- 3-4 pounds rump roast, quartered
- 1 tablespoon red wine vinegar
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 tablespoons flour
- 1/2 large onion, chopped
- 4 cloves garlic, chopped
- 2 cups brewed coffee
- 1 can rotel tomatoes, your choice hotness
- 1 bunch basil leaves
- 1 bunch oregano leaves
- 1 large potato, cut in large cubes
- 1 large carrot, cut in small cubes
How To Make mimi's spicy rump roast
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Step 1Preheat oven to 350 degrees. Begin heating olive oil in Dutch oven. Cube the roast, slather on the red wine vinegar, shake on the salt, pepper and garlic powder. Brown the roast, all sides, over a medium heat.
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Step 2Sprinkle the flour and stir around in the pot with the browned roast pieces. The key here is to get the flour very brown, which will make a gravy while cooking.
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Step 3Toss in the onion and minced garlic for about two minutes, just till seared. Pour in the coffee, Rotel tomatoes and turn the heat off. Stir till mixed, put on the lid and place in the oven for about 2 1/2 to 3 hours. Halfway through, place the cubes of potatoes, carrots, fresh oregano and basil. Check after two hours, you may need to add some more coffee or water to thin it a bit. Also, season to taste the gravy with salt and pepper if needed.
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Step 4This makes an amazing brown gravy, very spicy depending on which level of hotness in the Rotel you chose. The last 30 minutes, I take the roast pieces out and slice them or tear them smaller, to absorb more of the gravy and keep the roast from being dry. Serve over jasmine rice with your favorite veggies side dish!
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