Rump roast is one of the more economical cuts of beef. Large enough to feed a family of four with leftovers, this normally tough cut becomes tender and delicious when slow cooked in flavor enhancing liquid. The method outlined below uses condensed soup to help create a rich and creamy gravy to serve over the meat, effortlessly adding the finishing touch on your family dinner.
Instructions
1. Preheat the oven to 325 degrees Fahrenheit.
2. Season both sides of the roast by sprinkling salt, pepper and garlic powder over the meat and gently rubbing, to work the spices into the roast. Then completely cover the seasoned roast with flour.
3. Heat the vegetable oil in a large roasting pan over high heat. Sear the roast on both sides, ensuring the meat is evenly browned.
4. Remove the pan from the heat. Add the onions to the pan. Combine the soup and the tomato paste in a small bowl, mixing until well combined and pour over the roast.
5. Stir in enough water to just cover the meat. Cover the pan with a lid or a sheet of aluminum foil and place in the oven.
6. Cook for 2 hours, then remove the roast from the oven and add the potatoes, carrots and mushrooms. Stir to evenly distribute the vegetables and add more water if necessary. Cover the pan and return the roast to the oven.
7. Cook for 1 hour, then take the pan out of the oven and turn off the heat. Remove the rump roast and place it on a serving tray. Scoop out the vegetables and put them in a separate bowl.
8. Stir the sour cream and milk into the gravy, which remains in the roasting pan. Whisk to blend and then pour the mixture into a gravy boat or separate serving dish. Serve hot over the roasted meat and vegetables.
Tags: both sides, into gravy, oven Cook, over meat