slow cooker essentials: yummy 2-day rump roast

How To Make slow cooker essentials: yummy 2-day rump roast

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your Ingredients (mise en place).
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  Step 3
  THE SPICE MIX
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  Step 4
  Combine all the ingredients together, and store in a glass jar with a tight-fitting lid.
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  Step 5
  Chef’s Note: This spice mix will make more mix than you will need for this one recipe; however, it has many uses beyond this recipe.
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  Step 6
  THE ROAST
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  Step 7
  Chef’s Note: Why choose a bottom round roast? The bottom round (sometimes called a rump roast), is a tough cut of beef, and that makes it a perfect candidate for a flavorful pot roast. The roast is a triangular cut from the hindquarters. Like other well-exercised muscles, the beef is lean and flavorful, but because it can be quite tough, the rump roast should be cooked slowly at lower temperatures, which allows time for the connective tissue to soften and melt.  Its cousin, the top round, is similar; however, it has less marbling than the bottom round. Bottom line: I wanted a cut of beef that would stand up to the long cooking time, produce great flavor, not fall apart, and yet still be nice and tender… The bottom round fits that bill.
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  Step 8
  Add the oil to a large skillet or heavy-bottom pot (like cast iron), over medium-high heat.
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  Step 9
  Pat the roast dry with a paper towel, and sprinkle all over with some salt, and pepper.
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  Step 10
  When the oil begins to shimmer, add the roast… it should sizzle, when it hits the pan.
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  Step 11
  Sear until browned on all sides, about 2 – 3 minutes per side.
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  Step 12
  Add the roast to the bowl of your slow cooker.
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  Step 13
  Reduce the heat on your skillet or pot to medium, and add the butter.
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  Step 14
  When the foaming subsides, add the sliced onions.
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  Step 15
  Cook until they begin to soften, but not brown, about 4 - 5 minutes.
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  Step 16
  Chef’s Note: While the onions, are cooking, and releasing moisture, use a wooden spoon to scrap up the fonds that developed on the bottom of the pan.
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  Step 17
  Add the garlic, and cook for an addition 1 – 2 minutes.
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  Step 18
  Add the water to the pan, and scrape up any remaining fonds on the bottom of the pot.
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  Step 19
  Place two tablespoons of the prepared spice mix into the liquid, and reserve the rest for another recipe.
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  Step 20
  Allow the ingredients to simmer, for 3 – 4 minutes.
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  Step 21
  Add the liquid to the slow cooker insert, along with the roast.
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  Step 22
  Set your slower cooker for 8 hours, and kick back.
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  Step 23
  Wrap the roast in a parchment-lined piece of foil, and place in the fridge for a minimum of 3 hours, or overnight.
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  Step 24
  Chef’s Note, do the same for the sauce. Place it in a sealed container, and place in the fridge.
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  Step 25
  Set a rack in the middle position, and preheat the oven to 250f (120c).
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  Step 26
  Carefully unwrap the roast, and while cold, cut into serving pieces. The thickness is up to you. Then tightly rewrap the roast and place into the preheated oven, until the internal temp reaches 125f (50c), about 1 – 1.5 hours.
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  Step 27
  Chef’s Note: Remember, it is already cooked, you just want to get it up to serving temperature.
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  Step 28
  You can serve it with the sauce, just as it; however, it you want to thicken it up a bit, first separate the onions from the sauce, by passing it though a fine-mesh strainer… Reserve the onions. Remove about 1/2 – 3/4 cup of the liquid and place it into a bowl, and take the remaining liquid to a saucepan, and bring to the boil. Whisk about 3 tablespoons of all-purpose flour into the reserved liquid, and then add to the saucepan.
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  Step 29
  When the sauce thickens, do a tasting for proper seasoning, and add the reserved onions back to the pan. You just made a quick gravy.
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  Step 30
  PLATE/PRESENT
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  Step 31
  Serve them with your favorite sides. In my case I served the roast with simple pan sautéed carrots, and smashed potatoes. All drizzled with some yummy onion gravy. Enjoy.
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  Step 32
  Keep the faith, and keep cooking.
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