I have been cooking like crazy, and I made a roast with potatoes, carrots, and onions this weekend. Nothing says "comfort food" like a roast. If the sight of raw meat grosses you out....just scroll down.
Here are a few rules I follow for a roast that isn't dried out, and full of flavor:
- You have to sear the meat first. It seals in the moisture, and provides depth to your sauce or gravy.
- LOW and LONG. --Cook on low heat for a long time. This can be in a crock pot or in a clay pot in the oven.
- Use a clay pot or Dutch oven. I love my Pampered Chef covered dish.
Dishy Decorator's Roast and Vegetables
- 3-5 lb. beef rump roast
- 2 cloves of fresh garlic
- 3 teaspoons kosher salt
- 3 teaspoons black pepper
- Garlic powder
- Onion powder
- 2-3 teaspoon olive or vegetable oil
- Cooking spray
- 2 large onions, peeled and sliced into thick slices. Leave slices intact.
- 1/2 cup white wine
- 4-5 large carrots, peeled and diced into 2 inch pieces
- About 2 lbs of potatoes (use whatever kind you prefer. I usually peel and dice Yukon Gold, but decided to do some "2 bite" potatoes this time.)
- Salt and pepper to taste
- Preheat oven to 250 degrees.
- Trim roast of all excess fat.
- Peel and slice fresh garlic into slivers. Using a sharp knife, poke holes all over roast and insert garlic slivers all the way into meat.
- While you're heating the oil in a large cast iron skillet, sprinkle 1 teaspoon of kosher salt, 1 teaspoon of black pepper on one side of meat. Thoroughly sprinkle garlic and onion powder on that same side.
- Once oil is heated, add roast (seasoned side down) into skillet.
- Repeat the same seasoning on the side that's facing up.
- Brown both sides of the roast until a deep brown.
- In a clay pot or covered Dutch oven sprayed with cooking spray, place thick onion slices as a "bed" for the roast.
- Add white wine. Put cover on pot, and put into preheated oven.
- Bake at least 4 hours, checking once an hour to make sure you don't need to add water or flip the roast over.
- You can check the temperature with an internal meat thermometer. It needs to be at least 165 degrees. This isn't a roast that you want to be rare. It gets more tender the longer you cook it.
- If you have a large crock pot, you can also cook the roast in there, then add the vegetables when the roast is almost done.
- Make sure when you check the roast to rotate it or spoon some of the sauce over the top.
- Increase the oven temperature to 350 degrees. Add vegetables and cook another hour or so. This isn't an exact science, so stick a fork in your potatoes to see if they're done.
It's done! Enjoy!