RUMP ROAST-dawdawco

[wilderness]

RUMP ROAST-dawdawco
3 TO 5 lb. roast.
5 or 6 cloves of garlic cut in half lengthwise
Rub roast all over w/cut cloves of garlic......cut a few shallow pockets in the fat and slide some of the garlic in the pockets.
Rub roast w/salt and pepper then flour.
I use a 5 qt. cast iron dutch oven but you can use any 5 or 6 qt. heavy pan w/lid. You can use heavy foil (tucked tight) if you don't have a lid.
Use enough vegetable oil to just cover bottom of pan and brown the roast on all sides. Remove roast and pour off any excess oil.
Pour about 3 to 4 C. **beef broth in pan, put roast back in pan and throw in any remaining garlic and lay 1 large onion cut in thick (1/2 inch) slices on top.
Bring to a boil on stove top then put the lid on and and move to preheated oven @ 325 degrees. *** At altitudes under 3500 ft cook 30 minutes per lb. + 30 minutes.
Check for tenderness and liquid level after 3/4 of the time has passed. If you plan to add potatoes and carrots add then with about 1 to hour to go.
When done remove to a platter and make gravy. Slice across the grain.
GRAVY
You can thicken the remaining broth with 1 or 2 T. flour mixed w/same amount of butter and stirred into broth and cooked for about 3 or 4 minutes.....use small amount first so you don't end up w/paste....can add more if needed. Check for seasoning and serve.
**You can use beef bouillon cubes, paste or granules to make the broth or just water. ***Altitudes above 3500 ft. 1 hr.per lb. +1 hr. + extra liquid.
3 TO 5 lb. roast.
5 or 6 cloves of garlic cut in half lengthwise
Rub roast all over w/cut cloves of garlic......cut a few shallow pockets in the fat and slide some of the garlic in the pockets.
Rub roast w/salt and pepper then flour.
I use a 5 qt. cast iron dutch oven but you can use any 5 or 6 qt. heavy pan w/lid. You can use heavy foil (tucked tight) if you don't have a lid.
Use enough vegetable oil to just cover bottom of pan and brown the roast on all sides. Remove roast and pour off any excess oil.
Pour about 3 to 4 C. **beef broth in pan, put roast back in pan and throw in any remaining garlic and lay 1 large onion cut in thick (1/2 inch) slices on top.
Bring to a boil on stove top then put the lid on and and move to preheated oven @ 325 degrees. *** At altitudes under 3500 ft cook 30 minutes per lb. + 30 minutes.
Check for tenderness and liquid level after 3/4 of the time has passed. If you plan to add potatoes and carrots add then with about 1 to hour to go.
When done remove to a platter and make gravy. Slice across the grain.
GRAVY
You can thicken the remaining broth with 1 or 2 T. flour mixed w/same amount of butter and stirred into broth and cooked for about 3 or 4 minutes.....use small amount first so you don't end up w/paste....can add more if needed. Check for seasoning and serve.
**You can use beef bouillon cubes, paste or granules to make the broth or just water. ***Altitudes above 3500 ft. 1 hr.per lb. +1 hr. + extra liquid.