MIMI'S SPICY RUMP ROAST

MiMi's Spicy Rump Roast image

Provided by Jean Goss

Categories Beef

Time 3h

Number Of Ingredients 15

2 Tbsp olive oil
3-4 lb rump roast, quartered
1 Tbsp red wine vinegar
1 Tbsp salt
1 Tbsp black pepper
1 Tbsp garlic powder
2 Tbsp flour
1/2 large onion, chopped
4 clove garlic, chopped
2 c brewed coffee
1 can(s) 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

Steps:

1. Preheat 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.
2. Sprinkle 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.
3. Toss 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.
4. This 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!