Savory Dutch Oven Beef Rump Roast
Transform your family dinner with this Savory Dutch Oven Beef Rump Roast recipe! This dish boasts a succulent 3-pound beef roast slow-cooked in a medley of fresh vegetables, aromatic spices, and rich beer for a deeply satisfying flavor. Perfectly seasoned, the roast is seared to lock in the juices, then surrounded by tender red potatoes, sweet carrots, nutritious broccoli, and rich yellow onions, all topped with crispy bacon. Letting the flavors meld together in your cast iron or enamel Dutch oven creates a comforting pot roast that's bursting with taste. Ideal for family gatherings or cozy weeknight meals, this recipe is easy to follow and makes the perfect entrée to warm you up!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
beef roast
3 lbs (whole)
salt
1 tablespoon (to taste)
black pepper
1 tablespoon (to taste)
minced garlic
1 tablespoon (fresh)
red potatoes
5 large (cut into 1-inch squares)
yellow onions
3 medium (quartered)
broccoli
1 large head (cut into florets and chop spears from the stem)
carrots
3 large (sliced into 3/4-inch pieces)
olive oil
1/2 cup (for drizzling)
bacon
2-4 slices (crisscrossed on top)
water
2-3 cups (as needed)
dark beer
1 (16-ounce) bottle (for cooking)
Instructions
1
Preheat your oven to 500°F (260°C).
2
Prepare the beef by slicing 5 or 6 evenly spaced half-inch deep slits into the top. Stuff the minced garlic into the slits and sprinkle any leftover garlic over the top of the roast.
3
In a small bowl, combine salt and black pepper. Rub the mixture over the sides of the beef, allowing it to absorb the flavors.
4
Add about 1 tablespoon of olive oil to the center of a Dutch oven. Place the roast in the Dutch oven on top of the oil.
5
Sear the roast uncovered in the preheated oven for 15 minutes, allowing a nice crust to form.
6
While the roast is searing, chop the vegetables as directed.
7
After 15 minutes, lower the oven temperature to 325°F (163°C) and allow the roast to rest for 5 minutes in the oven.
8
Carefully drizzle about 1 inch of water into the Dutch oven, doing it slowly to avoid splatter.
9
Layer the vegetables around the roast: start with the potatoes, follow with the carrots, then broccoli, and lastly the onions, covering the roast completely.
10
Criscross the bacon strips over the vegetables to allow drippings to flavor the dish as it cooks.
11
Drizzle another 1/2 cup of olive oil over the entire mixture.
12
Pour in the entire bottle of your favorite dark beer for a rich flavor.
13
Add water until it almost covers the top of the beef, but not quite.
14
Cover the Dutch oven with its lid, and set a timer for 2 hours.
15
When the timer goes off, check the roast. It is ready when the bacon is mostly cooked but not crispy, and the onions have wilted and turned slightly translucent.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of beef is used in this recipe?
This recipe calls for a 3-pound beef roast, specifically a rump roast.
What is the initial searing temperature?
The oven should be preheated to 500°F (260°C) for the initial searing phase.
How long should the roast be seared?
The roast should be seared uncovered for 15 minutes to form a nice crust.
How do I prepare the garlic for the roast?
Mince the garlic and stuff it into 5 or 6 half-inch deep slits cut into the top of the beef.
What seasonings are used for the rub?
A simple mixture of salt and black pepper is rubbed over the sides of the beef.
What is the lower temperature for slow cooking?
After searing, the oven temperature should be lowered to 325°F (163°C).
How long does the roast rest after the temperature is lowered?
The roast should rest for 5 minutes in the oven after the temperature is reduced to 325°F.
How should the red potatoes be cut?
Red potatoes should be cut into 1-inch squares.
How should the yellow onions be prepared?
The 3 medium yellow onions should be quartered.
What is the recommended size for the carrot pieces?
Carrots should be sliced into 3/4-inch pieces.
How should the broccoli be prepared?
Cut the broccoli into florets and also chop the spears from the stem for inclusion.
In what order should the vegetables be layered?
Layer potatoes first, followed by carrots, then broccoli, and lastly onions to cover the roast.
Where does the bacon go in the Dutch oven?
Crisscross the bacon strips over the top of the vegetables.
What is the purpose of adding bacon?
The bacon allows drippings to melt down and flavor the entire dish as it cooks.
How much olive oil is added before slow cooking?
Drizzle another 1/2 cup of olive oil over the vegetable and meat mixture.
What kind of beer is recommended for this recipe?
A dark beer is recommended to provide a rich flavor to the pot roast.
How much beer is required?
The recipe calls for one entire 16-ounce bottle of your favorite dark beer.
How much water should I add to the Dutch oven?
Add water until it almost reaches the top of the beef roast, but not quite covering it.
How long is the final cooking time?
Cover the Dutch oven and cook the mixture for 2 hours.
How do I know when the Dutch oven roast is finished?
It is ready when the bacon is mostly cooked and the onions have wilted and turned translucent.
Should the Dutch oven be covered during the 2-hour cook?
Yes, the Dutch oven must be covered with its lid during the slow-cooking phase.
Can I use a different type of pot?
The recipe specifies a cast iron or enamel Dutch oven for best results.
What prevents the water from splattering when adding it to the hot pot?
Drizzle the water in very slowly to avoid splattering after the searing process.
Can I use garlic powder instead of fresh?
The recipe specifically calls for 1 tablespoon of fresh minced garlic for stuffing.
Is this recipe suitable for family gatherings?
Yes, it is described as a comforting pot roast ideal for family gatherings or cozy weeknight meals.
What are the primary flavors in this dish?
The primary flavors come from aromatic garlic, rich dark beer, savory bacon, and fresh vegetables.
How many large carrots are needed?
The recipe requires 3 large carrots.
How many potatoes are used?
Five large red potatoes are used in this dish.
What should I do with leftover minced garlic?
Any leftover garlic that doesn't fit in the slits should be sprinkled over the top of the roast.
Is the roast seared with oil?
Yes, add about 1 tablespoon of olive oil to the center of the Dutch oven before placing the roast inside to sear.