SAVORY SEASONED RUMP ROAST

Savory Seasoned Rump Roast image

This is a very flavorful way to prepare that Sunday roast. The drippings make for a rich brown gravy, to go over those creamy mashed potatoes. Did someone say Roast Beef Manhattan?

Provided by Julia Ferguson

Categories Roasts

Number Of Ingredients 12

Ingredients

FOR THE RUB:
2 tsp heaping, paprika
1 tsp heaping, granulated garlic powder
1 tsp heaping, fresh ground black pepper
1 tsp dried, sweet basil
1 tsp dried, crushed thyme leaves
FOR THE DUTCH OVEN
1 rump roast, with nice fat cap
1 medium onion, quartered
1-2 lb carrots, scrapped
4-5 potatoes, peeled and cut in half lengthwise
2-3 Tbsp worchestershire sauce

Steps:

1. For The Rub: In a small bowl, measure and mix thorougly, all spices and herbs together; set aside.
2. 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.
3. If roast has a fat cap that is too thick, trim some of the fat away. Do not trim all of the fat cap away, you want a good amount of fat on roast. This is what is going to give a nice crust on roast and will add flavor along with the spices and herbs.
4. Sprinkle and rub the spice/herb mixture on all sides of roast
5. Place all carrots in single layer, on bottom of Dutch Oven. Place onion around edges, on top of carrots. Put spice rubbed roast on top of carrots, with the fat cap up.
6. Place Dutch Oven with roast, carrots and onion into preheated 400 degree oven for 30-45 minutes. This is to brown roast.
7. 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.