Savory Seasoned Rump Roast
FOR THE RUB:
2 tspheaping, paprika
1 tspheaping, granulated garlic powder
1 tspheaping, fresh ground black pepper
1 tspdried, sweet basil
1 tspdried, crushed thyme leaves
FOR THE DUTCH OVEN
1rump roast, with nice fat cap
1 mediumonion, quartered
1-2 lbcarrots, scrapped
4-5potatoes, peeled and cut in half lengthwise
2-3 Tbspworchestershire sauce
How to Make Savory Seasoned Rump Roast
- For The Dutch Oven:
Make sure Dutch Oven has a good fitting lid.
Adjust oven rack to accomodate Dutch Oven.
Preheat oven to 400 degrees F.
Peel, rinse and quarter onion; set aside.
Scrape Carrots, rinse; set aside.
Peel potatoes, rinse and cut in half. Place in bowl of cold water until ready for use.
- After 30-45 minutes, drain water from potatoes and place potatoes around roast, sprinkle top of roast, potatoes, onion and carrots with worchestershire sauce; place lid on Dutch Oven and return to oven, turn heat down to 325 degrees F., Roast until desired doneness is reached.
I had a roast that was a little over 2 1/2 lbs and I roasted it for an additional 2 - 2 1/2 hrs. The meat was completely done, still juicy and tender enough to be cut with a fork.
My carots were very thick, so I was not concerned about them burning on the bottom of the Dutch Oven. However, if they had been thin and spindley, I would have moved them around a bit, to keep them from burning.