Tuesday, March 31, 2009

Braised Round Rump Roast!

I found this one online in the WV Gazette news and being the proud Mountaineer Alum that I am, I just had to try it! WV did not disappoint - it was SO SO SO SO GOOD! LET'S GOOO MOUNTAINEERS!

1 boneless 2 pound round rump roast
2 cloves garlic, sliced
1/3 cup soy sauce
2 tablespoons olive oil
1/2 teaspoon black pepper
1 large onion, diced
3/4 beef broth
1 tbs cornstarch mixed with 1/4 beef broth

CUT small slits in roast using the tip of a sharp knife. Insert garlic slices.
MARINATE roast in soy sauce in a large plastic bag for 2 to 4 hours.
PREHEAT oven to 325 degrees.
HEAT oil over medium heat in a heavy Dutch oven with a tight-fitting lid (I used my Le Creuset cast iron French Oven)
REMOVE roast from marinade, allowing excess to drip off. Sprinkle roast with black pepper.
BROWN meat slowly on all sides, taking care to get a nice brown crust. Remove roast to a dinner plate or platter.
ADD onions to drippings remaining in pot and stir well to coat. Cook until onions begin to soften, about 5 minutes.
POUR broth over onions and scrape the bottom of the pot with a plastic or wooden spoon as the broth simmers. After the broth has simmered for about 30 seconds, return the roast to the pot, including any juices that may have accumulated on the plate.
COVER pot and put it in the oven for 2 – 2 1/2 hours or until meat is very tender. Keep an eye on the liquid level in the pot as the roast cooks. If it's drying up, add some water. If the lid doesn't fit all that well on your Dutch oven, cover the top of the pot with parchment paper before putting on the lid.
REMOVE meat and onions from pot and keep warm. Skim fat from liquid remaining in the pot and add corn starch mixture.
SERVE slices of roast drizzled with the gravy.

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